Mackerel is one of the most consumed fish. It is very tasty and has countless beneficial properties, such as regulating our blood sugar levels, participating in fat metabolism, DNA synthesis, etc.
In addition, it is abundant in minerals - potassium, phosphorus, fluorine, sulfur, zinc, chlorine, sodium.
The meat of mackerel is dense and dry. Filleting mackerel is not a difficult task. It is done along the spine of the fish itself, by pressing it lightly on top and cutting along the spine with a knife so that there is minimal amount of fat.
Turn the fish with the skin side up and make the same movement very carefully along the spine, trying to make a smooth movement in one direction only. When filleting or cleaning the fish, you should not make sudden movements, because the meat is very delicate.
If you have tweezers, you can remove the bones, if there are any left.
Here's another tip, when you are going to fry the fish - to prevent the skin from shrinking, it is good to make small cuts (about one centimeter) on the skin.
This way, it is more certain that the fillet will remain whole with a better appearance.
Find out how to salt mackerel and learn how to make delicious mackerel with tomato sauce or grilled mackerel.
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