- How do you gut a round fish?
- Slit the belly from the vent up towards the head, lift out the guts, and rinse the cavity clean. The method is the same for all round fish, such as mackerel, whiting and pollack.
- How do you fillet a fish?
- Make an incision just behind the pectoral fin, then run the blade flat along the central backbone towards the tail, lifting the fillet cleanly off the bones. Repeat on the other side.
- How do you skin a fish fillet?
- From the tail end, run a filleting knife between the flesh and the skin while holding the skin tight. If you froze the fillet with the skin on, a quick rinse under the tap lets the skin peel away easily.
- What knife do you need to fillet fish?
- A thin, flexible, curved filleting knife with a blade at least 6 inches (150mm) long. One good filleting knife will handle gutting and filleting; you do not need a drawer full of blades.
- Do I need to gut fish straight away?
- Yes — gut fish as soon as you can after catching it. Prompt gutting keeps the flesh fresh and firm and helps to reduce the fishy smell.
- How do you clean a mackerel?
- Mackerel have tiny, soft scales, so you can usually skip scaling and simply rinse the fish under cold water. Slit the belly from the vent to the head, lift out the guts, and scoop away the dark bloodline along the backbone with a thumbnail or teaspoon, as mackerel have a pronounced one that can taste bitter if left. Take care not to burst the gall bladder, then rinse the cavity and pat dry.
- Which fish need scaling before filleting?
- It depends on the fish and how you plan to cook it. Large-scaled fish such as grey mullet, bass and sea bream want scaling if you are keeping the skin on for grilling or roasting, while small-scaled fish like mackerel and plaice rarely need it. If you intend to skin the fillets, you can skip scaling altogether, as the scales come away with the skin.
- How do you remove pin bones from a fish fillet?
- Lay the fillet skin-side down and run a fingertip along the centre line to feel the row of fine pin bones. Grip each bone close to the surface with fish tweezers or clean pliers and pull in the direction it points, usually towards the head, so the flesh stays intact. Pin bones are most noticeable in oily round fish such as salmon, herring and larger mackerel.
- What is the difference between filleting a flat fish and a round fish?
- A round fish such as mackerel or bass gives two fillets, taken by running the blade along each side of the backbone from head to tail. A flat fish such as plaice or sole gives four smaller fillets, two from the top and two from the bottom, cut from a central incision down the backbone out towards the fins. Flat fish take a little more patience but the principle of keeping the blade against the bone is the same.
- How do you cook a whole mackerel once it is gutted?
- Once gutted, score the skin three or four times on each side, season inside and out, and brush with oil. Grill, barbecue or pan-fry over a medium-high heat for around three to five minutes per side, turning only once so it does not break up. It is done when the flesh is opaque and flakes easily and the skin lifts away cleanly.
