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.
How to fillet a mackerel
1
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
2
Turn over and repeat on the other side
3
Turn the fish onto its belly and cut down through the backbone, removing the head
4
Run the knife down the side of the backbone, cutting as close to it as possible
5
Using sweeping motions, cut the fillet away, keeping as close to the backbone as possible and holding the knife parallel to the board
6
Set the fillet aside and turn over the fish. Cut through the skin next to the backbone to act as a guide
7
As you did before, cut the fillet away from the backbone, keeping the knife parallel to the board
8
Using tweezers carefully remove the pin-bones from the middle of the fillets
9
Trim the fillet of any excess skin and wash gently with cold water. Pat dry, the mackerel is now ready to be used
