Mackerel fillets on watercress bed with rhubarb and ginger sauce Mackerel is one of my favourite eating fish. I love it smoked, fried and even poached. While the mackerel itself is best cooked simply (in whichever way) its rich and powerful flavour can be wonderfully enhanced by a surprising number of different accompaniments. Freshly caught mackerel fillets Sadly, mackerel in recent times in the UK has gone the same way as so many other once plentiful types of fish and lost its wholly sustainable classification. Fortunately, this does not mean that we sea fishermen can not take a couple for the pot every now and again. These two mackerel were caught at St Catherines Jetty on Loch Fyne on Thursday before one of them was cooked up for a late dinner as shown below. Filleting knife and board In order to fillet your mackerel, you will need simply a large chopping board and a filleting knife. Starting to fillet mackerel Lay the mackerel on one side, holding the head with your weaker hand, ...