Mackerel is exactly the kind of product that can be used for everyday dinner and is not embarrassing to put on the holiday table.
There is only one downside: like any other fish, mackerel is quite difficult to remove bones from.
Therefore, cutting mackerel into fillets takes a lot of time even for experienced cooks. However, only for those who are not familiar with the method from this article.
1. First, cut off the fish's head by placing the knife under the side fin at a 45-degree angle and pointing it toward the middle of the head. Repeat the action on the other side as well.
2. The next thing you will do is make a thin incision from where the sphincter is located.
3. Remove the entrails, not forgetting the black film on the inside of the belly. At this stage, the mackerel should be thoroughly rinsed under running water.
4. Cut off the tail and fins, after which you can proceed to our main task – cutting the fish into fillets.
Make a cut along the back of the fish and use your hands to separate it into two halves. Try to separate the spine so that as little meat as possible remains on it, then arm yourself with specially designed nippers and remove all the large bones.
5. Now all that's left to do is remove the skin by lifting it with a knife at the head and gently pulling it towards the tail.
