This is just fantastic. I watched your video, bought a good knife and produced lovely fillets from four mackerel in minutes. Love how you so cleanly and easily debone the fillets, and skip the gutting. Definitely the best video I could find on this subject. Thanks!
cheers man, this worked a treat for me(second time round anyways lol). was fishing in eyemouth and caught aload of mackeral and this showd me how to finish what i started and enjoy the fish even more.
ljpate Exactly, LJ. I have my fish ready for practice and then I shall cook and eat. This seems simper than fighting with gutting etc. The left overs, head et al, will be steamed and my Corgi will love me for it. Food is the only way I can get her to pay me any attention. And whilst she’s busy I shall be downing my plate of Mackerel without interference; as long as I eat quickly. Namaste and care, mhikl
i am so glad i found your channel.the most professional fish monger i've seen in a long while.very skillful, very professional, very informative!! great video works, KUDOS!! please keep up your great channel!! :)
yes very good & easy explained i bought 4 mackerel today (no fillet knife) they were gutted but still needed filleting, last go they looked as good as the man in the video, mackerel is a tasty fish when fresh, sharpening the knife every go was a must..
Fantastic, I have seen some people apparently professional butchering the Mackeral so far this evening (as I did the other day hence looking for a better way to do it) I have found it. That looks so easy and so quick.
All those fish in the background 'Jeff... Jeff!! He's doing it again!!' 'What Charlie what?' 'He's slicing up another mackerel!' 'Aah not again, remember what happened to that trout last week?' 'Oooh don't remind me... that monster... I can't sleep at night anymore Jeff... that monster...'
Thanks for this. Just caught a load of mackerel down in West Bay in Dorset. Can't eat them all now so need to preserve some and hopefully I'll save a load of time if I can do it your way. No smelly guts to deal with either - terrific.
So to do this I literally just buy a whole fish, completely untouched, ungutted etc. I love mild white fish but want to branch out, the fresher the better so I figure I'll try my hand at cutting it and putting straight in the pan. That and the cost
@ALEZTHEGREAT thanks for the comment! Its all down to practice. First time I filleted one, it looked like I'd done it with my teeth. A sharp knife and a little practice and you'll have perfect mackerel fillets x
I take it that Mackerel is about a week old Because when you catch and fillet within a couple of hours The flesh is a lot firmer and the bones don’t just fall off the fillet Just saying
Well this is going to be a pain to remember. I'm expected to know this by tomorrow and i have no idea how to even handle fish before this demonstration.
@radioactivenonesense Hi! You do need a sharp knife, but don't need to spend a fortune!! Victorinox do a great 7" filleting knife for around £20 that's what we use and if you look after it, it'll last a lifetime x
@radioactivenonesense Looks like it would be $26.95 :) Checked Amazon.com for 7" Victorinox Fibrox Filleting Knife - perfect for all fish... Tried to add the link, but it won't let me
They are readily available on the internet and are perfect for filleting any fish - just pop 'Victorinox 7 inch flexible fibrox filleting knife' into your search engine and you'll find them. You can get other blade lengths, but we find the 7" works best for all species. It's nice and flexible, but not too 'whippy', great value and lasts many years. One tip - don't use a chantry to sharpen as they can be too aggressive, only use a steel as they are more gentle, but give you a perfect cutting edge
I don't think the pinbones should be removed. Too much flesh is wasted. Plus, the pinbones are nature's way of ensuring that people don't eat too fast, or swallow without chewing.
Excellent teaching. Short, sweet, and to the point with minimal wordiness.
This is just fantastic. I watched your video, bought a good knife and produced lovely fillets from four mackerel in minutes. Love how you so cleanly and easily debone the fillets, and skip the gutting. Definitely the best video I could find on this subject. Thanks!
You guys have shown me how to fillet Hake, Monkfish and now Mackerel, thanks a lot for a great no nonsense tutorial.
Thank you sir. You are the first European of seeing on UA-cam that knows how to fillet a fish correctly.
The very best so far. Think I'll start cooking mackerel at home. Thank you.
i love how you fillet fish in front of a tank full of koi
Thanks for the video! I love mackeral and now I know how to fillet the 2 that I just bought :D
cheers man, this worked a treat for me(second time round anyways lol). was fishing in eyemouth and caught aload of mackeral and this showd me how to finish what i started and enjoy the fish even more.
very professional, well explained tutorial for the beginner, been looking for something like this for awhile
ljpate Exactly, LJ. I have my fish ready for practice and then I shall cook and eat. This seems simper than fighting with gutting etc.
The left overs, head et al, will be steamed and my Corgi will love me for it. Food is the only way I can get her to pay me any attention. And whilst she’s busy I shall be downing my plate of Mackerel without interference; as long as I eat quickly.
Namaste and care,
mhikl
Excellent job! Just home with 4 line caught Irish mackerell from my kayak this afternoon ! Your video is supurb, thanks :)
i am so glad i found your channel.the most professional fish monger i've seen in a long while.very skillful, very professional, very informative!! great video works, KUDOS!! please keep up your great channel!! :)
yes very good & easy explained i bought 4 mackerel today (no fillet knife) they were gutted but still needed filleting, last go they looked as good as the man in the video, mackerel is a tasty fish when fresh, sharpening the knife every go was a must..
Fantastic, I have seen some people apparently professional butchering the Mackeral so far this evening (as I did the other day hence looking for a better way to do it) I have found it.
That looks so easy and so quick.
Great job! Really enjoyed your vid and so good to see someone who knows what he is talking about, nice job!
All those fish in the background 'Jeff... Jeff!! He's doing it again!!' 'What Charlie what?' 'He's slicing up another mackerel!' 'Aah not again, remember what happened to that trout last week?' 'Oooh don't remind me... that monster... I can't sleep at night anymore Jeff... that monster...'
This is food poetry. Very respectful cooking.
Very good, now I know how to fillet mackerel! Thx.
Thanks for this. Just caught a load of mackerel down in West Bay in Dorset. Can't eat them all now so need to preserve some and hopefully I'll save a load of time if I can do it your way. No smelly guts to deal with either - terrific.
Excellent skills!!! One of the best jobs I've seen!!!
Absolutely liked it!
Excellent. best video on youtube regarding this subject
I really like your explanation! THANK YOU!
EXCELLENT JOB
@lloydscottmbe Thanks Lloyd! It was lovely to meet you, really appreciate your kind comments!
excellent vid , looks to me the best yet
Brilliant skills, good job!
I find it funny how he says the word beautiful every two minutes! Trololol
Great explanation!
poor fish in the background must think its a
horror movie
Jason Saggs xxxxxi
Very informative and well presented.
Quality. Thanks for upload
@abbymichellexx It's fairly typical for mackerel caught around the UK, although we do get some nice big ones, sometimes.
@bcking055 Thanks for the comment, glad you enjoyed the vid x
@4everEnglish - Thanks for the comment! Glad you found it useful x
Well done sir! I hate when ppl think its a must to always decapitate and gut.
So to do this I literally just buy a whole fish, completely untouched, ungutted etc. I love mild white fish but want to branch out, the fresher the better so I figure I'll try my hand at cutting it and putting straight in the pan. That and the cost
Amazing! Thanks :)
@ALEZTHEGREAT thanks for the comment! Its all down to practice. First time I filleted one, it looked like I'd done it with my teeth. A sharp knife and a little practice and you'll have perfect mackerel fillets x
Your pond is beautiful
Two center bone line. Thank you
I will do it
Thank you for that excellent instructional. What make of knife are you using. TIA
When i see other videos about filleting they gut and clean the fish first, any concerns about your method with regards to that?
I also just posted you links on the Anglers Afloat (Kayak fishing forum) for reference for the guys.
Have you got two incredible mackerel fillets
The part that's trimmed off at around 1:46 mark, what is that ?
great vid thanks
Awesome !
I take it that Mackerel is about a week old
Because when you catch and fillet within a couple of hours
The flesh is a lot firmer and the bones don’t just fall off the fillet
Just saying
Well this is going to be a pain to remember. I'm expected to know this by tomorrow and i have no idea how to even handle fish before this demonstration.
5 year old comment but I have to say, Its literally 3 steps. And one of those are a repeat.
nice vid
Very useful I just have to make sure I have a really sharp knife!
@paulalexander Thanks for your comment!
@radioactivenonesense Hi! You do need a sharp knife, but don't need to spend a fortune!! Victorinox do a great 7" filleting knife for around £20 that's what we use and if you look after it, it'll last a lifetime x
Hi. Can you tell me what knife you use please
ahaha last time i filleted that fish i destroyed it
thanks for vdoooo
lol hes pretty good
are mackerals always that small??
nice
@Suelucas1965 oh wow cool thanks for the advise. now I just have to figure out how much 20 pounds is to us dollars ... (pounds right?)
I wish I could take the bones out down the middle of the fillet as easy as that. That's the only part that gets messy for me.
@radioactivenonesense Looks like it would be $26.95 :) Checked Amazon.com for 7" Victorinox Fibrox Filleting Knife - perfect for all fish...
Tried to add the link, but it won't let me
What sort of knife is that?
They are readily available on the internet and are perfect for filleting any fish - just pop 'Victorinox 7 inch flexible fibrox filleting knife' into your search engine and you'll find them. You can get other blade lengths, but we find the 7" works best for all species. It's nice and flexible, but not too 'whippy', great value and lasts many years. One tip - don't use a chantry to sharpen as they can be too aggressive, only use a steel as they are more gentle, but give you a perfect cutting edge
Sue Lucas Thanks for the advice and for going into detail as well. Really appreciate it. Great vid.
it looks very sharp. i see lots of filleting videos where people use dull knives and it just mangles the fillet.
Fuck that's a sharp knife
I don't think the pinbones should be removed. Too much flesh is wasted. Plus, the pinbones are nature's way of ensuring that people don't eat too fast, or swallow without chewing.
Im thirteen and i actually like to cut off the head then the tail and then cut along the spine then guting it and then done
+Naveed Ghaforian But if you use his method you get less bones.
@danccooke Thanks for your great comments! If any of the guys want anything specific prepared they can let us know and we'll try to accommodate!
I wish you didn't waste so much flesh of the fish in creating the filets =/
Its fine, just collect it and use it to make fish stock
The poor living fish in the fishtank are not enjoying what they are seeing. Would a human enjoy seeing a human butchered?
A terribly wasteful way to fillet