Limited Edition Collector Blades
How to Fillet Mackerel
How do you fillet mackerel? Gut it, cut behind the head down to the spine, turn the knife and slide it along the backbone to the tail, then flip and repeat. Remove the line of pin bones with a V cut down the center of each fillet. Mackerel are small and firm, so a flexible blade works well. The Dalstrong Gladiator Series 7" Flexible Fillet Knife ($79) is German X50CrMoV15, NSF certified, with a flexible blade that follows the frame.
Step by step
- Keep it cold. Mackerel is oily and best very fresh.
- Gut: slit the belly from vent to gills and remove the guts. Rinse.
- Cut behind the head at an angle to the spine.
- Fillet: slide the knife along the backbone to the tail, keeping it flat.
- Flip and repeat.
- Trim the belly bones by sliding under them.
- Remove pin bones: cut a narrow V on each side of the bone line and lift out the strip, or pull with tweezers.
Cooking mackerel
| Method | How |
|---|---|
| Pan-seared | Score the skin, cook skin-side down until crisp |
| Grilled | Whole or fillets, high heat |
| Cured | Salt and vinegar (shime saba); for raw prep, use fish handled for that purpose |
| Smoked | Hot-smoked fillets |
Tips
- Choose fish with bright eyes, shiny skin and a fresh sea smell.
- Score the skin before searing so the fillet stays flat.
- Cook or cure it the day you buy it.
Fish knife basics
| Knife | Use |
|---|---|
| Flexible fillet knife | Following the backbone and ribs on small and medium fish |
| Stiffer fillet or boning knife | Thicker, firmer fish and trimming |
| Chef's knife | Cutting through the head and portioning |
| Fish tweezers | Pulling pin bones |
Keep the fish cold, work on a clean board, and wash hands, board and knife right after. Save the frames (minus gills) for stock. See FDA: Selecting and Serving Fresh and Frozen Seafood Safely.
Our picks
Flexible Fillet Knife 7", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. Flexible blade.
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you fillet mackerel?
Gut it, cut behind the head to the spine, slide along the backbone to the tail, flip, repeat, then remove the pin bones. The Dalstrong Gladiator Series 7" Flexible Fillet Knife ($79) follows the frame easily.
How do you remove pin bones from mackerel?
Cut a narrow V around the bone line and lift it out, or pull with tweezers.
Do you need to scale mackerel?
Usually not; the scales are tiny.
How fresh should mackerel be?
Very; cook or cure it the day you buy it.
