How To Fillet Spanish Mackerel (And Get Rid Of The Fishy Taste)
By: Joseph Simonds on March 5, 2020
Want to learn how to fillet Spanish mackerel the easy way?
These fish often get a bad rap for tasting “fishy,” but if you do it right, you’ll be left with nice white fillets that are surprisingly delicious (especially as fish tacos).
Spanish mackerel can be tricky to properly clean because of their delicate skin and small scales, but in this video, you’ll learn:
- How to fillet them and get the most meat possible
- How to skin and debone them
- The simple trick that takes a lot of the fishy taste out of them
- What to do after you clean them to make sure they taste amazing
To learn how to clean Spanish mackerel, watch the video below.
How To Fillet Spanish Mackerel [VIDEO]
Before you start cleaning your fish, it’s important to start with a sharp knife.
This will make your job cleaning them a lot easier.
Now let’s get into the steps.
Step 1: Fillet the fish
Cut the fish behind the pec fin, turn the blade, and slide it down towards the tail.
By keeping the knife close to the backbone, you’ll maximize the meat you get off of them.
Step 2: Cut the rib cage out
Once the fish are filleted, cut the rib cage out, but be sure to do so on an angle to leave more meat on the fillet.
Step 3: Skin the fillets
The key here is to keep the handle of the blade off of the edge of the table.
This will help the blade stay parallel and close to the skin, so you leave the most amount of meat on the fillet.
Another tip is to slightly angle the blade up so you don’t cut through the skin.
Step 4: Cut the bloodline out
When people complain of a “fishy” flavor, it’s mostly due to this bloodline, so if you cut it out you’ll have better-tasting fish.
Step 5: Cut into thirds to make fish fingers (optional)
Cutting the fillets into fish fingers makes cooking them very easy.
Step 6: Rinse off the fillets
It’s better to put saltwater fish in saltwater than freshwater, so toss the fillets in a bucket of saltwater as you wrap up filleting the rest of the fish.
Step 7: Bag them up!
If you’re traveling far, make sure to put the bags of fish on ice.
In case you were wondering, yes the fish tacos we made with these mackerel were delicious!
When you’re filleting Spanish mackerel, make sure to remove the rib cage, bloodline, and skin to get rid of the fishy taste.
Also, rinse them off in saltwater to preserve meat quality and keep them on ice if you’re not cooking them immediately.
Have any questions about filleting Spanish mackerel?
Let me know in the comments below!
And if you’re in the Florida Keys and you want to get on some mackerel with Capt. Hollywood and his crew, you can get in touch with them at FloridaKeysFunFishing.com.
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