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Make a small incision at the back of the headWith the tip of your knife on top of the ribs make a cut from head to tail about half way into the fishUsing the spine as a guide make a second cut to release the first half of the butterfly filletTurn the fish over and lay down with the first side of the butterfly openIn one cut from head to tail release the second side of the butterflySeparate the frame from the flesh to leave you with a butterflied mackerel fillet
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M&J Seafood Limited. Registered office: Enterprise House, Eureka Business Park, Ashford, Kent. TN25 4AG.
Registered in England No. 09301346.