To remove bones from mackerel fillet start by cutting from the head to tail in a single cup, about half way into the Mackerel.
Then release the pin bones of the mackerel at the top of the fish to allow the knife to get over the ribs and then with a second cut release the mackerel fillet from the frame of the mackerel.
Mackerel fillets and mackerel in general are both good for you as mackerel and mackerel fillet are both great sources of omega 3s which are good fats that keep your brain and heart healthy.
To make mackerel less fishy you can marinate the mackerel in lemon juice, vinegar and water for 30 minutes which helps to neutralize the fishy taste of the mackerel.
Grilling, baking or steaming the mackerel can also help reduce the fishy taste as well.
You can eat mackerel raw and many people do eat mackerel raw but if you're pregnant you should eat the mackerel cooked.
Other seafood that can be eaten raw other than mackerel are salmon, swordfish, seabass, tuna, trout, shrimp, octopus, eel, scallops and crab.
Despite the fishy smell, Mackerel does have excellent taste.
Some people that eat mackerel say it tastes like tuna or salmon, which is true to some extent.
The mackerel has sticky yet firm flesh and is pretty tender when prepared on a hot grill.
Unlike other fish types, mackerel has a sweet taste and is not salty, with a smaller number of bones.
Mackerel has very similar levels of omega-3 as salmon, and its rich flavor is a great way to add a little variety to your diet.
Depending on the quality of the fish, it may even have more omega-3 fatty acids than a serving of Salmon.
Enjoy it whole and smoked, or use it in a cold salad like you would tuna.
King mackerel is one of four fishes, along with swordfish, shark, and tilefish, that children and pregnant women should avoid due to high levels of methylmercury found in these fish and the consequent risk of mercury poisoning.
Mackerel have about 20 vertebrae, while herring have around 50 to 60.
Yet the herring is much shorter than the mackerel, so has far smaller vertebrae.
Fish have been around for… over 500 million years, so evolution has had lots of opportunities to make changes to their bodies.
Mackerel, being oily fish, has high amounts of omega-3s.
These good fats are known to reduce blood pressure and decrease the levels of cholesterol in your body.
Studies have also shown that those who eat mackerel regularly have lower blood pressure and less cholesterol in their blood.
Atlantic and Atka mackerel from Alaska are high in inflammation-fighting omega-3s and low in mercury, but not all mackerel get a thumbs-up.
King mackerel, from the Western Atlantic and Gulf of Mexico, has a high mercury content