Mackerel is one of the most consumed fish worldwide. Like most fish, before we cook mackerel in the oven with tomato sauce or make grilled mackerel, we have to clean it, which is tedious.
Cleaning fish is not only tedious but unpleasant. Most fish shops already offer to clean the fish you buy for you, but if you're not that lucky, you'll have to roll up your sleeves and deal with it yourself.
Mackerel is cleaned like other types of fish. Using a sharp knife, first remove the fins, then the scales should be scraped off. The good news for foodies is that mackerel has no scales, which is why it is a favorite of most cooks.
After you have thoroughly rinsed the outside of the fish, you must remove the entrails from the mackerel. Turn the fish over on its back and examine the lower abdomen. At the base of the tail there is a small opening into which you need to insert the knife and make a shallow incision along the length of the body to the head.
The entrails are revealed, which are carefully removed, paying particular attention to the gall bladder, which should not be popped because it imparts a terribly bitter taste to the meat.
You should rinse the fish thoroughly inside and out. You can now make:
- or mackerel with rice.
