Anyone know how to gut and cook mackerel?

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.
Place the point of a sharp knife in the anus with the edge facing outwards and cut up towards the gills, this opens the belly without cutting the guts and you can just scoop them out. Job done. Descale with the back of the knife and chop off the head by putting the blade just behind the gill on one side and chopping through, ready to go. Take the fins and tail off if you think you need to but I never do, a quick rinse to get off any stray scales and straight into the frying pan with some butter. Skin side down and don't overcook it by having the pan too hot, which burns the skin before it's cooked through. This doesn't take long to do so keep an eye on it. Serve with a nice glass of chilled white wine or cold belgian or german lager.
Nice one. Cheers. Do I need to **** about with the gills? I read somewhere they make it taste bad, but cant really see that if cooked like you have suggested.
They cook through alright if you bang them into a pan or on the grill whole but gutted and minus the head? Don't need to flatten them out or anything?
Absolutely, you can cook indeed them whole but I just added the 'chopping the head off' bit because the girls go all squeamish when you whack a whole fish on the BBQ and then eat the eyes in front of them.
For some reason... ;-)
Do not put it in the oven unless you are making some kind of gayer fish bake thing.

As said already only fry or BBQ fresh mackeral. I would suggest only frying for 4mins max each side.

Oh and leave the head on - means you can suck the eyes out in front of company...


Mackerel, great and minging, great as in a tanner each on the beach and minging as mum would casserole them in vinegar for breakfast!
My method is gut as above. Stuff with a little butter and some garlic and basil. Wrap in some tinfoil and place in oven and allow to steam for about 20 mins. Delish! Saturday Kitchen awaits!


Book Reviewer
All ruddy amateurs. with Mackerel you cut gently at the back of the head until you feel the bone then grip the head and pull.. you remove the guts and backbone in one movement
No, I just catch shed loads of Mackerel
Do you just leave the door open or do you need chuck bait under the work bench?


Book Reviewer
If following Jim24's method,, place on grill pan, make 2-3 slits on each side of the body before grilling, brush with mustard butter and grill.
Get a rapalla knife stick it *********** work it to wards the he head. Thumb out ther innards. Cut of the head and tail and lob them, along with the guts into the water as ground bait. Then take the fish and plonk into a plastitub then go for the next three or four if your using feathers, 'hokeyes' being the best. Then shove it in a frying pan or boil it. Fecking delicious. :)


Book Reviewer
Lay the gutted fish on a bed of sliced lemon and onion in tin foil, pour over a large glass of Pernod wrap and place on grill, barby or George forman

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