Mackerel is one of the best oily fish you can eat and very healthy. They can be cooked, whole and gutted or filleted. We can even remove the bones by v-cutting them for you. With this quick and easy to follow video guide you too can prepare a delicious fillet or two in no time under the guidance of our expert mongers!
Fishmonger Matt's top tips for filleting fish:
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Make sure you're working on a clean, dry and secure chopping board as well as placing a damp cloth underneath to prevent the board from moving.
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Use a sharp knife with flex in the blade approx 6 inches long.
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ALWAYS cut away from yourself, keep the sharp pointy thing away from your body!
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Maintain clean and confident strokes with the blade, the more cutting you do, the poorer the fillet.
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Put adequate pressure on the blade by maintaining a consistent downward pressure to maximise yield against bone, be cautious not to apply too much, however!
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If you're a complete novice, firstly welcome! Secondly, practice filleting on cheaper fish such as mackerel to avoid disappointing cuts on expensive fish.
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If in doubt, leave it to the professionals and order superb fillets of the freshest fish in Cornwall. We don't mind if you take the credit!
Get Fresh & Delicious Mackerel here
Fish For Thought Recommends:
We recommend taking a whole fish and asking us to take the head off and guts out but leave the belly intact. This creates a cavity for stuffing and a butter, chorizo, tomato and chilli mix is fantastic and really simple. Chef Adam has made some other fantastic recipes using Mackerel in our development kitchen, see them here:
Is Mackerel healthy for me?
Mackerel is a superfood - an amazing source of Omega 3 containing a whopping 2,804mg per 100g of fillet!
Is Mackerel sustainable?
Yes, the Cornish fishery is a wonderful example of best practice sustainable fishing, with small inshore day-boats catching the fish by hook and line. Read more about Mackerel's sustainability here: