• Mackerel

  • We will introduce how to fillet a mackerel. You can see the whole process from pre-processing to how to use a Japanese knife with explanations.
    Perfect your mackerel preparation with our step-by-step Japanese knife cutting guide, tailored for exquisite culinary results.

This is an explanation of the steps to fillet a mackerel.
First, you scrape off the scales with a knife, and then make diagonal cuts on the chest fin and belly fin, pulling them towards the head side while cutting through the backbone.
Flip the fish over and cut off the head, leaving the internal organs intact.
Then, insert the knife along the backbone from the belly side, and carefully cut the flesh away from the bones while feeling for the bones.
Remove the bloodline by cutting along it with the knife.
Finally, use an inverted knife to remove the belly bones and you can fillet the mackerel.

Video Provided: Sabakeru Channel (part of the Nippon Foundation's "The Ocean and Japan Project")

KIREAJI's Three Promises to You

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    1. High-quality Japanese Knive

    We offer knives crafted by craftsmen from Sakai City.

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    2. Genuine Sharpness

    To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.

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    3. Lifetime Knife Use

    Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.