How To Fillet Mackerel
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Tender, hearty and delicious mackerel is a very popular fish. Mackerel contains a huge amount of vitamins, macro- and microelements. Therefore, the meat of this fish could be suitable as the basis of the elixir of youth and health, if such existed.
How to cut mackerel from bones
Tender, hearty and delicious mackerel is a very popular fish. Mackerel contains a huge amount of vitamins, macro- and microelements. Therefore, the meat of this fish could be suitable as the basis of the elixir of youth and health, if such existed.
Mackerel protein is digested three times faster than beef. Mackerel contains omega-3 fatty acids, which normalizes cholesterol in the body. The fish oil found in mackerel dilates blood vessels, vitamin A helps the growth and regeneration of the skin and mucous membranes, phosphorus strengthens bones and teeth, sulfur helps fight harmful bacteria, and selenium helps the immune system to function properly.
Mackerel meat is quite fatty, without small bones, which is liked by both housewives and tasters. It is best to carve a mackerel carcass in a frozen form - then the process is much easier and faster.
Also remember that mackerel meat is very tender, and from contact with water it becomes limp and loses its taste. Therefore, the cut fillet is never washed after cutting, so as not to spoil the taste of the dish.
Recipes with the ingredient frozen mackerel
- Frozen mackerel
- Knife
- Cutting board
How to cut a mackerel into a fillet step by step instructions with a photo
Step 1
For work, we need a mackerel, a cutting board, a sharp carving knife.
Step 2
Cut through the fish horizontally from the belly side.
Step 3
Remove the insides.
Step 4
Make an incision at a 35°C angle above the fin towards the head.
Step 5
Make a similar cut on the other side. Separate your head.
Step 6
Cut off the fins.
Step 7
Peel off the black film from the abdomen.
Step 8
Make a longitudinal incision along the entire spine.
Step 9
Cut deep down to the spine.
Step 10
Make an incision from the abdomen to the tail.
Step 11
Separate the fillets with a sharp knife.
Step 12
Wrap the fish on the other side and use a knife to separate the second fillet from the ridge.
Step 13
Trim the edges of the fillet, removing the remains of the fins. Remove the bones from the fillet, probing them with your hands. Bones are very convenient to remove with tweezers.
Step 14
Mackerel fillet is ready to go.