Place the horse mackerel with its head to the left and belly facing you. Use the tip of a knife to scrape off the scales from tail to head on both sides.

Lay the fish flat and use the knife to remove the hard ridge (zeigo) along the tail on both sides.

Position the fish diagonally with its head to the left and belly facing you. Cut behind the pectoral and ventral fins to remove the head.

Turn the fish over and repeat the process to remove the head completely.

Make an incision from the belly to the vent to open the fish and remove the internal organs.

Cut into the membrane covering the bloodline and rinse thoroughly under running water. Pat dry with kitchen paper.

Place the fish with the head side to the right and belly facing you. Slide the knife along the backbone from head to tail to remove the fillet.

Flip the fish and repeat the process to remove the second fillet.

Position the fillets with the belly side up. Trim off the belly bones by angling the knife and cutting along the edge of the bones.