How to fillet a mackerel

Tender and tasty , the mackerel is one of the most popular types of fish. Mackerel meat fat enough, no small bones. To cut the carcass better in the frozen form, as the meat thawed fish will crumble. Mackerel never wash: very tender meat fish from the water limp and lose its taste.

You will need

- carcass fresh frozen mackerel;
- sharp cutting knife;
- cutting Board.

Instruction

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.

Is the advice useful?