How to Debone a Mackerel

Written by lily potter
  • Share
  • Tweet
  • Share
  • Pin
  • Email
How to Debone a Mackerel
Boning your own fish can open up a world of culinary possibilities. ( Images)

Mackerels are a truly wonderful fish and the centrepiece of many great European recipes. Unfortunately, because of their size, they are most typically sold with bones. If you know the fairly simple process of boning a fish at home, this is a very small problem that can save you money -- fish with bones are cheaper -- and expand the fish you will be able to enjoy, as well as increasing you all-around food prep knowledge.

Skill level:
Moderately Easy

Other People Are Reading

Things you need

  • Scissors
  • Sharp knife
  • Rolling pin
  • Tweezers

Show MoreHide


  1. 1

    Cut along the belly of the fish, lengthwise. If the head is still on your fish, cut that off too.

  2. 2

    Open the fish up, and lay it on a counter or cutting board flesh-side down.

  3. 3

    Tap the fish firmly with the rolling pin, to loosen the spine. Using the handle of the pin, tap up and down the spine pointedly for good measure.

  4. 4

    Flip the fish over.

  5. 5

    Separate the bones from the fish, by pulling upwards and using your sharp knife to cut, when needed. Go slowly and carefully and almost all the bones should come up.

  6. 6

    Use tweezers, if necessary, to remove any small bones remaining.

Tips and warnings

  • The directions for boning a mackerel can be applied to other fish.
  • Always follow food safety rules when working with fish.
  • Always use caution when working with sharp knives.

Don't Miss

  • All types
  • Articles
  • Slideshows
  • Videos
  • Most relevant
  • Most popular
  • Most recent

No articles available

No slideshows available

No videos available

By using the site, you consent to the use of cookies. For more information, please see our Cookie policy.