I've just been "presented" with a couple of whole mackerel. Fresh and have not been gutted. I'm leaning to the idea of baking them in the oven, but first I've got to gut and prepare the blighters. Any top tips? I've googled it but anything from an expert on here would be good. I plan to just bang it on a baking tray whole for 30 mins. Apart from gutting them, is there anything else I should do first? Is it ok for them to have been sat all this time with their guts in? I thought they supposed to be gutted pretty much at once.