How to Fillet a Mackerel

Step-by-Step Guide

1. 1

   Step 1: Place the fish onto a cutting board.

   When you are cutting a mackerel, do not press down with the hand holding the fish.
   
   Instead gently hold it in place. , Ensure that you are using just the tip of your knife, since pressing too far inside the stomach cavity could cause damage to the final presentation. ,,,,,, Stop cutting three quarters of the way down the fish. , Your knife should now be seen on both sides of the fish. ,,, Pull 2 inches (5.08 cm) of the knife, slanted toward the stomach cavity, toward the tail.
   
   Follow the ribcage, but do not cut the bone.
   
   Your first mackerel fillet will now be free from the bone. ,,,,,
2. 2

   Step 2: Fold down the pectoral fin (on the side of body) against the head.

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   Step 3: Put the blade of your knife behind the folded fin

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   Step 4: holding the knife at a slight angle.

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   Step 5: Sever the head and fins from the body in one slice of the knife.

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   Step 6: Insert the knife tip into the stomach cavity with one hand and gently pull the knife down

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   Step 7: stopping at the beginning of the vent (reproductive organs).

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   Step 8: Lift the severed flap of skin to reveal the body cavity.

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   Step 9: Place your knife behind the gut and

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    Step 10: using your hand

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    Step 11: push the contents onto the knife and discard.

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    Step 12: Turn the fish around so the tail is facing you.

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    Step 13: Place the middle of your knife blade against the top of the mackerel

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    Step 14: slightly above the center bone.

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    Step 15: Hold the top of the fish with the palm of your hand

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    Step 16: directly above the inserted blade.

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    Step 17: Pull the blade in a continuous line through the length of the fish and at the depth of the ribcage

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    Step 18: imagining the bone running through the fish.

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    Step 19: Push the knife tip forward into the cut cavity

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    Step 20: taking care to avoid your fingers.

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    Step 21: Make sure the blade is flat against the bone.

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    Step 22: Pull the blade down the remaining length of the fish

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    Step 23: using controlled motion until you have finished cutting through the tail.

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    Step 24: Put the knife blade atop the exposed mackerel bone.

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    Step 25: Flip the fish so that the tail is in the opposite direction.

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    Step 26: Place the blade against the front opening of the fish

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    Step 27: right above the bone.

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    Step 28: Position the flat of your hand atop the fish.

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    Step 29: Draw your knife with the handle in front of the blade along the bone length using a slight downward pressure

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    Step 30: while still keeping the blade above the bone.

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    Step 31: Observe that the fillet has been released.

Detailed Guide

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