Just Keep Swimmin'...

Or you'll get caught in a net (or a fishing pole?) and get eaten by a human.

Ingredients:
2 Mackerel Fillets
Salt

Filleting a Mackerel:
1) Take a paring and slit the stomach, throw out all the guts and rinse the fish.

2) Take a kitchen knife and cut into the fish behind the head/right behind the main body's fin
3) Take paring knife (again) and cut down the spine

4) Slowly move knife along the bones and through the fish.
5) Repeat on other side

6) Cut each fillet into halves
I learned from watching this youtube video. Beware though, the instructions are in Japanese. He's also a pro and probably uses a really nice knife. Lol.

To cook:

1) Generously coat each side of fillet with salt.
Side note II: Because of the natural oily-ness of mackerel, it doesn't really need much.

2) Skin side down, place fillets into a hot pan. Flip over when skin easily peels away from pan. 

I served it over some of the leftover rice porridge I had but it would go well with regular white rice and a salad as well. It's a simple dish.

Cost:
1/2 Mackerel: $2/2= $1

Total:
$1+Rice Porridge