How to counteract excessive saltiness in dried fish? My wife comes from a culture where preparation and eating of dried fish is very common (as long as one takes the proper measures to deal with the smell).  She prepared for me recently a serving of dried mackerel, but it was sooooo salty that I could only bear to eat one or two bites.  Can anyone recommend some sort of preparation method to counteract this excessive salty flavor?
The standard way to cook salt cod for dishes where you want to really remove the saltiness, such as brandade, is to soak it (for hours) in a couple of changes of water, and then simmer it in milk for half an hour to an hour.  This might work with the mackerel.  Not sure what you'd use it for after that, though.