We enjoyed our breakfast of smoked mackerel so much that went to Howth to buy some more. At the
Wrights of Howth we got 3 wilded catch (France) for 10.50e.
While gutted the Mackerel still had its head, bones and skin. Not to worry it was so easy to de-bone (just asked our fisherman house mate).
Cut along the side of the fish, putting your knife between the top fillet and the backbone. Separate the the fish into two. Pull the head with the back bone off in one go. That takes care of most of the bones. The rest are easy to pick out.
We didn't heat the mackerel up, but just mixed it in with hot
dill rice and mint and cucumber yogurt.
We enjoyed our breakfast of smoked mackerel so much that went to Howth to buy some more. At the Wrights of Howth we got 3 wilded catch (France) for 10.50e.
While gutted the Mackerel still had its head, bones and skin. Not to worry it was so easy to de-bone (just asked our fisherman house mate).
Cut along the side of the fish, putting your knife between the top fillet and the backbone. Separate the the fish into two. Pull the head with the back bone off in one go. That takes care of most of the bones. The rest are easy to pick out.
We didn't heat the mackerel up, but just mixed it in with hot dill rice and mint and cucumber yogurt.
