How To Prepare Mackerel
Mackerel refers to a number of species of pelagic fish that inhabit the both temperate and tropical waters along the coast or offshore in the ocean. Due to its lifestyle in the ocean fast swimming in the middle or near the ocean surface, the flesh is remarkably high in fat content as opposed to bottom dwelling demersal fish like flounder and grouper. This fish is flavorful and firm flesh is high in omega-3 oils and cooks well in various fish recipes. It can be fried, poached or grilled and cooked in baked fish recipes. Choosing the best mackerel is an important key to preparing great mackerel dishes. As with all fish, a bright eye and shiny skin is an indication of its
freshness. A mackerel should be firm to the touch and a really fresh one won’t droop if held horizontally by the head. Mackerel can be cooked whole, but make sure it's cleaned thoroughly and scaled by your fishmonger. To avoid bones, cook as fillets by removing two pieces from either side of the spine using a sharp, pointed filleting knife. Read the instructions below to prepare your mackerel. Preparation Instructions Make small incision behind the fin Take small knife, insert knife and push it straight down the fillet, to separate the
flesh from the backbone Use the same technique to fillet, make small incision behind the head Just trim off the fins, and any belly left on there It has ten bones, we use a v-cut technique, make small incisions right down to the skin on either side of the bones, and cut right under the bone, then pull it out Source: bbcgoodfood.com