This post explains in great detail how to prepare mackerel fish for “bharillo bangdo” and “recheado bangdo,” which involves cutting, cleaning, deboning, and filleting it. Mackerels can be prepared in a variety of ways depending on the dish you’re making. So we clean, debone, and filet the mackerel fish according to the recipe.
Once the fish has been cleaned as described above, it is time to prepare the fish for cutting. The cleaned fish is cut into medium-sized pieces horizontally for Goan dishes like bangdyachi uddamethi, bangdyache hooman, or bangdyache sukhe. Usually, we cut each mackerel into 3 pieces. The cleaned mackerel can either be used whole for the rava fry or cut into pieces for the curry. Anyone can quickly learn these 2 cutting techniques because they are so simple.
When you need to fillet the mackerel and remove the bone for Goan dishes like “masala stuffed bango,” “bharillo bangdo,” or “recheado bangdo,” the cutting becomes challenging. Fish filleting requires skill and technique to separate the bone from the flesh. And this is precisely what these “How to” posts will be teaching.
There are numerous names for the Indian mackerel fish throughout India. Mackerel is known locally as bangdo or bangde in Konkani. They are known by the names bangude, ayla, bangda, etc. in some other regions of India. It is a medium sized fish and has no scales. We eat both fresh and dried mackerel in Goa, which is known as “khare bangde” in Konkani. The procedure for cleaning both these varieties is different. We’ll talk about how to clean fresh mackerel in this post.
Whatever method you choose to use to cut or fillet the fish, the fundamental cleaning process is the same. First, the fins need to be cut. Mackerel has 3 pairs of fins. The head must then be separated from the mouth to the gills. The mackerel’s stomach must then be cleaned. The gut and other black waste are removed and discarded after a small slit is made close to the stomach. The mackerel is then washed thoroughly under running tap water. Cleaning the stomach portion well is very important. If not, the wish would still smell after cooking and have an odd flavor.
Use good disposable kitchen gloves when handling the mackerel. For chefs who are easily grossed out, gloves offer a better grip than bare hands, prevent your hands from smelling like fish, and generally lessen the grossness of the process.
The majority of the white fish in your supermarkets are pleasant, unassuming, and largely interchangeable. Thats not the case with mackerel. With heart-healthy omega-3 fatty acids, this darker, richer fish has a bold, unique flavor all its own. Like other high-fat fish, mackerel is best when it is flawlessly fresh, either caught by you or bought as soon as it is brought in. Self-cleaning and filleting is frequently required, but mackerel are manageable.
Scoop out the fish’s entrails with your finger, then rinse its belly cavity with cold water.
Your knife should be turned so that it rests horizontally on the backbone and faces the tail. Lifting the fillet away from the bones but leaving it attached at the tail, draw the knife in long, even strokes from the head to the end of the fish.
Some cooks prefer to remove the strong-tasting “blood line” of dark flesh that runs the length of the mackerel near the backbone. Make a narrow, shallow V-shaped cut on either side of the bloodline, then grip it with your fingertips. It should pull right out, though you might have to encourage it a little with your knife.
Mackerel is a gorgeous oily fish with striking iridescent skin and a flavorful, rich fishiness. Mackerel is revered by professional and home cooks alike for its distinct flavor, gorgeous presentation, and high content of omega-3 fatty acids, which are known to improve cognitive function. Despite the advantages, mackerel is frequently overlooked by consumers; it appears that we are turned off by its richness, fishiness, and oiliness, which are also its distinguishing characteristics. However, it can be a real treat with the right cooking and flavor combinations.
Geoffrey Smeddle’s Seared mackerel with chilli is a good example of how piquant flavors like chilli, horseradish, and capers go well with mackerel. James Sommerin’s dish, which pairs mackerel with white chocolate, beetroot, and horseradish, is an example of an avant-garde set of flavor combinations. Buttery or thick sauces should be avoided as they tend to overwhelm the fish.
Quickly pan-frying the fillets is arguably the simplest method for preparing mackerel; just be sure to remove the pin bones first. Mackerel fillets cook quickly on the grill thanks to the high heat, which also makes the skin extremely crispy. Mackerel is a great fish for confiting, marinating, pickling, or curing because its robust flavor stands up to a variety of ingredients.
Because it has a stronger flavor than some other fish, mackerel is frequently paired with simple, delicate flavors like beetroot or cucumber. Citrusy ingredients, such as lemons and limes, as in Luke Holder’s Mackerel with Lemon Sherbet Dressing, and sharp fruits, such as rhubarb and gooseberries, go well together because they highlight the fish’s freshness and cut through its oiliness.
Although there are numerous ways to prepare mackerel, the most popular ones are baking, grilling, barbecuing, and pan-frying. Mackerel is great in pâté, rillettes, fishcakes and burgers. Make sure to purchase the freshest fish you can find that was caught on the day of consumption. Mackerel is also delicious raw in the form of a tartare or ceviche.
FAQ
How do you gut and clean mackerel?
One of the few fish that don’t require their scales to be removed before cleaning or filleting is the mackerel because of its thin skin and tiny scales. Even if you don’t often work with whole fish, cleaning a mackerel is quick and easy. A utility knife or filleting knife with a long, thin, sharp blade is required.
