Filleting a mackerel

Use a long, sharp and flexible filleting knife for this. Have a bowl handy to put guts in, and kitchen towel will also be useful.

Place the fish with the stomach facing away from you on your chopping board. Hold the fish steady with one hand and with the other insert the knife tip into the underside of the fish between the two upper fins. Cut along the belly down to the hole.

Insert your fingers into the cavity and scoop out the innards. You will have to give them a yank to release them.

Feel along the spine for the blood line membrane. Pierce it and either scrape it out with your fingers or a knife or, alternatively, gently wash it out under running water. Use kitchen towel to wipe away any blood and dry the inside of the fish off.