Neil takes us through a step-by-step guide of how to fillet mackerel. In just four easy steps, he makes it look so simple!
Remove the head and guts.
Insert knife just above back bone and remove the fillet.
Using a filleting knife, remove the belly bones.
Using the same sharp knife, insert it either side of the central pin bone line and remove all bones in one.
The final boneless, skin-on fillet is ready for pickling, frying or grilling.