Delicate and tasty mackerel is one of the most popular types of fish. Mackerel meat is quite fatty, without small bones. It is better to cut the carcass fresh-frozen, since the meat of the thawed fish will crumble. Mackerel is never washed: very tender fish meat becomes limp from water and loses its taste.
It is necessary
- - carcass of freshly frozen mackerel;
- - sharp carving knife;
- - cutting board.
Instructions
Step 1
First of all, separate the head and tail from the mackerel carcass with a knife.
Step 2
Since the juiciness of fish directly depends on fat, and fat in mackerel is deposited mainly in the wall of the abdominal cavity, then start cutting the fish from the side of the ridge. Slice the fish along the spine.
Step 3
Remove all insides carefully. It is better to do this if the fish is frozen, then all excess is separated better. Peel off the black film from the abdomen, taking care not to damage the abdomen itself.
Step 4
Cut out the spine and remove the bones. Everything: The cut mackerel fillets are ready to cook.
