Delicate and tasty mackerel is one of the most popular types of fish. Mackerel meat is quite fatty, without small bones. Butchering the carcass is better in fresh-frozen form, as the meat of thawed fish will crumble. They never wash mackerel: very tender meat of fish from the water becomes sour and loses its taste.
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You will need
- - carcass of freshly frozen mackerel;
- - sharp chopping knife;
- - cutting board.
Instruction manual
1
First of all, separate the head and tail with a knife from the carcass of a mackerel.
2
Since the juiciness of the fish directly depends on the fat, and the fat of the mackerel is deposited mainly in the wall of the abdominal cavity, start cutting the fish from the side of the ridge. Cut the fish along the spine.
3
Carefully remove all entrails. It is better to do this if the fish is frozen, then all the excess is separated better. Clean the black film from the abdominal cavity, while trying not to damage the abdomen itself.
4
Cut out the spine and remove the bones. Everything: chopped mackerel fillet ready to cook.