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How to Fillet Mackerel

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*1 mackerel

1 Put parchment on the cutting board so that the cutting board won't absorb the fish smell.

2 Cut off the head at the pectoral fins. Slice the stomach open with the tip of the knife, and open with your fingertips.

3 Remove the innards and squeeze out the blood. Wash thoroughly and pat dry with paper towel.

4 Cut from the tail along the spine of the mackerel. There are now two fillets. Turn it over and cut along the other side of the spine by pushing the blade forward along the spine. Cut as close to the spine as possible. There are now two fillets and a bone section. Remove the rib bones from the fillets.

5 Wrap the leftovers from the fish in the parchment and throw it away.

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