Mackerel - this is the fish that will appeal to many. There is a wide variety of recipes for its preparation. But not everyone knows how to clean mackerel. It should be noted that under the influence of heat treatment the thin skin of this fish becomes soft. There are practically no small bones, so if there is no time for cleaning, you can safely send fish to a pan or a baking sheet. But for special occasions, you need to know how to clean mackerel from bones and peels.
Important fish qualities
Before highlighting the main issue, it is worthwhile to devote some time to the beneficial properties of mackerel.
This fish contains many nutrients that the human body needs. For example, healthy cholesterol. It is needed for those who suffer from cardiovascular diseases, as well as atherosclerosis.
Mackerel contains a lot of fluorine with phosphorus and omega 3 fatty acids. Regular consumption of this fish in food reduces the risk of oncology. The beneficial effects on the human body include:
- blood sugar regulation;
- getting rid of various types of pain (headaches, joints);
- restoration of cardiac activity;
- a positive effect on the condition of the hair, skin and skeletal system;
- blood vessel cleansing;
- memory improvement.
It is worth noting that women who constantly consume mackerel are less likely to suffer from such a serious disease as breast cancer. They are also the owners of chic hair, skin and beautiful strong nails.
Mackerel Cleaning: Pros and Cons
Mackerel is one of those fish that has thin skin instead of scales. So you can fry or cook it without cleaning. In the process of heat treatment, the skin will become soft and completely edible.
Many people like to smoke or pickle mackerel. It is also necessary to do this in the skin. They remove it already in the process of use.
If you still want to cook a clean fillet of mackerel, the skin can be removed.
Step-by-step mackerel cleansing
Many housewives know how to clean mackerel and save time. It is better if the fish is slightly frostbitten. To do this, it should be taken out of the freezer and left at room temperature for about an hour, no more.
How to clean freshly frozen mackerel for baking in the oven:
- It is necessary to cut off the head and fins with the tail. Here, instead of a knife, it is better to use scissors.
- Next, cut the abdomen and remove all the insides. A small knife is suitable for this purpose. If the entire black film cannot be removed with a knife, you can use running water and thoroughly rinse the fish.
- It is important to remember that not a bit of blackness should remain inside the mackerel so that the dish does not become bitter.
- The prepared carcass should be thoroughly washed.
In this form, fish can be seasoned and sent to cook. But if, nevertheless, it was decided to remove the peel, several more preparatory steps should be done:
- Carefully make a shallow incision on the back of the fish along the ridge.
- Using a knife, lift the skin at the head of the fish and separate it from the fillet.
- All movements should be slow to prevent tearing of the thin film.
If you need to get a fillet from a carcass, you should do a few more manipulations:
- Cut the carcass lengthwise into two halves.
- Then you need to separate the ridge.
- After that, inspect the fillet and remove the remaining bones. There are few of them, so this process will not take much time.
Cutting mackerel on fillet
How to clean mackerel is not known to many. This information will be very relevant for young mothers, because this kind of fish is excessively useful for children. With it, you can profitably diversify the diet of the baby. How to clean fresh mackerel in order to further prepare it for a child:
- The fish is washed well under running water.
- Next, you need to make a transverse incision behind the fish head. The beginning is the back, the end is the stomach.
- Then continue the incision to the very end of the abdomen. So all the insides will remain attached to the head of the mackerel.
- Then gently pull the head. The guts will be removed with her.
- After that, we cut the belly of the mackerel to the tail.
- Next, starting from the head, separate all the bones, but leave them attached to the ridge.
- Gently back fillet from dorsal ossicles.
- All this must be done on both sides of the fish.
- Then the skeleton of mackerel is easily detached from the fillet.
- To keep the skin intact, the bone skeleton rises.
- Near the tail, the ridge needs to be broken.
- Thus, all fish bones will remain in the hand, and a clean mackerel fillet on the board.
Some important tips for quickly and correctly cleaning mackerel:
- to feel absolutely every bone, you should defrost the fish well, otherwise there will be breaks, a high-quality fillet will not work;
- Having bought fresh mackerel in large quantities, it is better to immediately cut it into fillets and put it in the freezer, so that next time you can quickly cook dinner.
Step-by-step instructions for cutting mackerel on fillet
To cut the mackerel, you will need the following kitchen tools:
- cutting board;
- well sharpened knife.
How to quickly clean mackerel:
- From the side of the abdomen, a horizontal incision is necessary.
- Clean the intestines thoroughly with a knife.
- On both sides, slightly above the fin, make an incision at an angle of 35 degrees.
- Then free the fish from all available fins.
- Remove the black film from the abdomen.
- Make a shallow cut along the ridge. Then continue it to the spinal bone.
- Stomach up to the base of the tail.
- Now you can divide the mackerel into two halves.
- Then separate the spinal bone.
- Cut off all parts of the fish where the fins remain.
- Then you should pay attention to small bones. You can use ordinary tweezers, so the cleaning process will significantly accelerate.
- Mackerel fillet is ready. From it you can cook any dish.
Treats from mackerel are quite satisfying, and most importantly, healthy. It has enough macro- and micronutrients. Its regular inclusion in the diet will improve the condition of the whole organism. Some even nicknamed the mackerel - the elixir of youth.
The protein contained in this fish is absorbed by the body several times faster than the one found in beef. Fat has a positive effect on blood vessels, expanding them. Group A vitamin rejuvenates the skin and mucous membranes. Phosphorus greatly helps in strengthening the bone system and teeth. Sulfur destroys the harmful bacteria contained in the human body. Selenium strengthens the immune system.
To remove the intestines and the film is neat and thorough. It is better if the mackerel meat does not come into contact with water at all, so the unique taste of the prepared dish from this fish will be preserved.
Shredded Mackerel
Now it’s worthwhile to figure out how to clean salted mackerel. Indeed, most often in this form it is prepared in its entirety.
There is nothing special here. If you bought a whole salted carcass, you can simply cut off the head and cut the fish into portioned pieces, put on a plate and serve in this form. Each piece is well cleaned during use. A large ridge bone is removed, the film is separated.
If the mackerel is served on the festive table in a salty form, then the cleaning process is practically no different from the fresh version.
- First you should carefully separate the fins.
- Then remove the thin film.
- If the whole carcass, then cut the abdomen and pull out the intestines with a black film.
- Cut off the head and divide the carcass into two halves.
- Where there is a ridge, separate it.
- Cut the prepared fillet into small portions, just like salted herring.
- For decoration, use olives, olives, lemon slices or onion rings.
Shredded Smoked Mackerel
It is also worth knowing how to clean smoked mackerel. There is no wisdom here. Most people know that such fish can not be cleaned in advance, but served in whole pieces.
For a visually beautiful effect before serving, you can:
- get rid of fins;
- remove bones;
- leave the fillet in a film and serve.
The main stages of cleaning mackerel
The listed options will help all housewives answer the question of how to clean mackerel.
The type of fish is not important: be it frozen, fresh, salted or smoked carcass.
- The basic rule is a thorough cleaning of the intestines and the black film.
- There are practically no small bones in this fish. It is quite simple to get rid of the ridge.
- Even if the mackerel is cooked with bones, they are very easy to separate, leaving a tender and juicy fillet.
These tips will help even novice housewives to surprise their households with a delicious dinner.