[Rastrelliger kanagurta ]
A highly commercial Indo-West Pacific mackerel found from the Red Sea and
Madagascar to Samoa, these fish can grow to over 13 inches
but the specimen in the photo was 8-1/2 inches and weighed 4-1/2 ounces. This
fish is not considered threatened and is sold fresh, frozen, canned,
dried-salted, smoked and made into fish sauce.
Cut behind collar
Cut the spine
Cut off skirts
Pull all ribs
Fried and draining
Pull the fins
Serve whole or . . .
As with most mackerels this one doesn't have a lot of scales and what it does have are small and scrape off easily. The Indian mackerel fillets rather easily, if you ignore the skirt which has practically no meat on it anyway. A fish weigning 4-1/2 ounces uncleaned will yield 2 oz of fillet. Don't bother trying to skin it, it'll break up. Pan fried skin-on, started skin side up, fillets do not curl, but filleting a bunch of these fish is rather a hassle.
So how do we eat so small and bony a fish efficiently and enjoyably? Here's how: