How to fillet mackerel
This technique works for other round fish too, such as trout and sea bass.
1) Hold the fish firmly and make an incision just behind the fin on one side, cutting on an angle towards the head. Stop when you reach the backbone.
2) Turn the knife the other way and slice straight down the length of the fish, keeping the blade of your knife flush against the backbone, cutting in one clean movement.
3) Remove the first fillet, then remove and discard the innards (if it hasn’t already been gutted). Turn the fish over.
4) Repeat the process on the other side of the fish, slicing behind the fin towards the head down to the backbone.
5) Slice down the length of the body, again with the knife close to the backbone .
6) You will have 2 equal-size fillets .
7) Make a small V-shaped incision along the centre of each fillet. Run your fingers over the fillet to locate any stray bones, then pull them out with fingers, tweezers or clean pliers.
8) Trim off the thin belly parts of the fillet to neaten it up and remove any discoloured or ragged bits of flesh.
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