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Mackerel is delicious in every shape or form - an inexpensive, healthy fish that packs a real punch of flavour. A great way to elevate this humble species to restaurant-quality is to prepare it beautifully. Use this step-by-step guide to learn how to fillet a mackerel to perfection.
With the knife running parallel to the curve of the gills, make an incision behind the pectoral fin of the mackerel, until the knife hits the backbone
Turn over and repeat on the other side
Turn the fish onto its belly and cut down through the backbone, removing the head
Run the knife down the side of the backbone, cutting as close to it as possible
Using sweeping motions, cut the fillet away, keeping as close to the backbone as possible and holding the knife parallel to the board
Set the fillet aside and turn over the fish. Cut through the skin next to the backbone to act as a guide
As you did before, cut the fillet away from the backbone, keeping the knife parallel to the board
Using tweezers carefully remove the pin-bones from the middle of the fillets
Trim the fillet of any excess skin and wash gently with cold water. Pat dry, the mackerel is now ready to be used
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