The mackerel is best bought already cross-cut filleted with the central bones to both fillets removed. This basically means the fish is filleted before being gutted and cut along either side of the backbone and then the main ‘carcass’ is removed. The fish is then gutted and any remaining bones are removed and rinsed.
I like to make a spicy garam masala butter with which to stuff the fish. So, while it is roasting the butter is melting and giving the fish a rich, spicy taste. Garam m