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Remove head behind the collar on both sides, angling the knife to get maximum yield. Open the stomach cavity with the tip of your knife and remove the guts. Using the backbone as a guide, cut from head to tail in a single cut, about half way into the Mackerel. Release the pin bones at the top of the fish to allow your knife to get over the ribs. Then, with a second cut release the Mackerel fillet from the frame. With the second side, make a cut along the backbone cutting to the top and then the tail. Release the pin bones at the top of the fish to allow your knife to get over the ribs. Then with a second cut, release the Mackerel fillet from the frame. Clean up the stomach membrane and trim if required. This has filleted and prepared 2 mackerel fillets.
The following video displays the correct way to fillet Mackerel for a delicious fish dish, whether you enjoy it at home or as part of your restaurant menu. Mackerel is a firm, oily fish due to it being a rich source of omega-3 fatty acids. Due to its large availability, Mackerel has been a popular choice of fish in the UK. Native to both temperate and tropical seas, Mackerel is also a great source of Vitamin D, protein and selenium. Mackerel is best from June to February for availability and best quality.
As Mackerel contains smaller bones called pin bones, filleting this type of fish can be a tricky task. That’s why this video demonstrates the simplest but most effective way to fillet this fish, so that you can do it too. We think that the best way to cook Mackerel is by baking, grilling or pan-frying it. Due to Mackerel’s rish, flavoursome taste, the traditional lemon and herb or cream/butter based sauces should be avoided. Instead, we suggest pairing this fish with a either a mustard or spicy tomato sauce. For a lighter recipe, try Mackerel with soy sauce, lime and ginger for a refreshing but heavenly premium fish dish.
Take a dip into more of our filleting knowledge to learn the best way to prepare Gurnard, Squid and a range of other seafood. Looking for more of our delicious products? Check out our range of sustainably sourced fish.
Remove head behind the collar on both sides angling the knife to get maximum yield
Open the stomach cavity with the tip of your knife and remove the guts
Using 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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