You will need
  • - carcass fresh frozen mackerel;
  • - sharp cutting knife;
  • - cutting Board.
The first thing to separate from the carcass of mackerel head and tail with a knife.
Since the juiciness of the fish depends on the fat and the fat in mackerel is deposited mainly in the abdominal wall, start to cut the fish from the side of the ridge. Cut the fish along the spine.
Carefully remove all the innards. It is better to do if the fish is frozen, then all the excess is separated better. Clean off the black film from the abdomen, being careful not to damage the very abdomen.
Cut the spine and remove the bones. All: cut mackerel fillets ready for cooking.