Yay, I filleted my first fish!
Not a single bone to choke on. The first part was easy, slicing each side away from the backbone, I got two clean cuts.
But you experienced fish cooks, don't laugh but as you can see in the second photo, I ****** up getting a clean removal of the second part, the remaining length of bone running down the centre of each half, hence the roughed up look of the flesh.
I thought that bit would be easier but I butchered it a bit.
Should be better when I do the next one though.
Anyway, lightly greased foil in a pan with olive oil, seasoned the fish and grilled for 7 minutes skin side down. Flipped, was going to do another 7 minutes skin side up but after 5 minutes, the skin was bubbling up and slightly burnt. So I guess 3 or so minutes is probably all it needed after flipping. But it tasted awesome. That one piece of fish was about enough, although I could have eaten a bit more. But that means 3 meals of mackerel for under £3. Excellent.