Follow this how to guide to filleting any round fish, then roll up your sleeves and get practising.
1. First off, get your fishmonger to scale and gut the fish you're going to cook.
2. Snip off its fins and the tip of its tail. You can save these bits to make a tasty stock.
3. Next take off the head by cutting down behind each of its gills with a sharp knife. A filleting knife is best, the type that bends a bit.
4. Run the knife through the middle of the fish, along its backbone. Try to make the movement smooth and stroking so you don't cut up the flesh too much. When you get to the end, cut the fillet off from the tail.
5. Turn the fish cut-side down on the board and cut the same way along the top of the backbone.
6. Add the skeleton to the other trimmings ready for your stock.
7. Trim any flabby bits off the fillets and neaten them up.
8. Finally, using tweezers nip out the pinbones. You'll find them by running your finger down the widest part of the fillet.
You can also trim them out but slicing down each side of the strip of bones. Lift the whole lot out, leaving a narrow hole running along the middle of the fillet.
Check out this delicious mackerel recipe as featured on Cookery School.