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Remove head behind the collar on both sides angling the knife to get maximum yieldOpen the stomach cavity with the tip of your knife and remove the gutsUsing the backbone as a guide cut from head to tail in one cut about half way into the fishRelease the pinbones at the top of the fish to allow your knife to get over the ribsThen with a second cut release the fillet from the frameWith the second side make a cut along the backbone cutting to the top and them the tailRelease the pinbones at the top of the fish to allow your knife to get over the ribsThen with a second cut release the fillet from the frameClean up the stomach membrane and trim if requiredProducing 2 mackerel fillets
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M&J Seafood Limited. Registered office: Charbridge Way, Bicester Distribution
Park, Bicester, ox26 4sw. Registered in England No. 09301346