How To Clean And Fillet a Mackerel Fish

Cleaning and filleting a Mackerel FISH at home may seem tricky, but with the right method and a sharp knife, it’s quite simple. Mackerel is a flavorful, oily fish that’s rich in omega-3 and ideal for grilling, baking, or pan-frying.
In this guide, you’ll learn how to properly clean, gut, and fillet a fresh mackerel so you can prepare it like a professional chef right in your kitchen.

Tools For Prepare Mackerel Fish

• Running water for cleaning

Step-by-Step Instructions

Step 1: Rinse and Prepare the Fish

Start by rinsing your fresh mackerel under cold running water to remove any surface slime or dirt.
Pat it dry with a clean towel and lay it flat on your cutting board. This keeps the fish stable while cutting.

Step 2: Remove the Scales (If Needed)

Using the back of your knife or a fish scaler, gently scrape from tail to head to remove any loose scales.
(Some mackerel varieties have very few scales, so this step might be minimal.)

Step 3: Cut Around the Head and Collar

Hold the fish firmly. Insert your knife just behind the gills and cut downward around the collar on both sides.
You can either remove the head completely or leave it attached for easier handling.

Step 4: Open the Belly and Remove the Guts

Insert the knife into the belly near the tail and carefully cut upward toward the head.
Use your fingers or the knife tip to remove the internal organs (guts). Be gentle to avoid puncturing the stomach or gall bladder, which can release a bitter taste.
Rinse the inside of the fish under cold water to clean out any remaining blood or residue.

Step 5: Cut Along the Backbone

Turn the fish sideways. Starting from the tail, slide your knife along the backbone toward the head in one smooth motion.
Keep the blade close to the bones this ensures you get the most meat out of each fillet.

Step 6: Separate the First Fillet

Once the top side is released, lift it gently away from the bone structure.
Follow the rib line with your knife to fully separate the first fillet from the fish frame.

Step 7: Repeat on the Second Side

Flip the fish over and repeat the same process on the other side to get the second fillet.
Work slowly to maintain clean, even cuts.

Step 8: Remove the Rib Bones and Membrane

Lay the fillets skin-side down. Use the knife tip to trim away any remaining rib bones or dark belly membrane.
This step makes your fillets neat, tender, and ready for cooking.

Step 9: Final Rinse and Dry

Rinse both fillets briefly under cold water and pat them dry with a towel.
Now you have two beautiful, clean mackerel fillets ready to season and cook!

Final Thoughts

Cleaning and filleting a mackerel might sound difficult, but once you practice it a few times, it becomes quick and easy. With these steps, you’ll be able to prepare your mackerel like a pro fresh, clean, and ready for your favorite seafood dishes.
Whether you grill, pan-sear, or bake it, your homemade fillets will taste fresh and flavorful every time.