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How to carve a whole mackerel

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Mackerel is a rich, dark-fleshed oily fish found in many delicious recipes. If you like your fish whole, you can stuff mackerel with herbs and cook it on the grill or barbecue. Follow these simple steps to carve and serve your cooked fish.
What you'll need: 
Fish Servers (stainless steel/silver) or a blunt knife
Suitably-sized plate or board
Lay your fish on the plate or board, placing it on its side.
For a large mackerel make two cuts from top to bottom. The first is made behind the head, the second down the centre of the fish. Don't cut through the backbone. For a smaller fish you only need to make one single incision behind the head.
Lift the flesh from the bone by inserting your knife into the first incision and sliding it along the bone to the second incision (or to the tail, for a small fish). This is one portion.
Lift the remaining flesh from the upper side in the same way for a second portion.
Remove the backbone.
Divide the remaining flesh into a further two portions. Naturally, a small fish will yield just the one portion beneath the bone.


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