Horse Mackerel - Filleting

11.Lay the fish with the head end to the right and place the knife just above the anal fin.	12.Draw the knife back toward you to cut along the line of the bones.	13.Next, turn the fish around so that the head is pointing toward you. Place the knife just above the dorsal fin.
14.Drawing the knife back toward you, cut up to the centre of the spine.	15.Push the knife through near the tail fin, and pull it back toward the head end.	16.This results in two fillets.
17.Lay the fish with its dorsal side toward you. Place the knife just above the dorsal fin.	18. Drawing the knife back toward you, cut down to the centre of the spine.	19.Turn the fish around. Place the knife just above the anal fin and cut, drawing the knife back toward you.
20.Turn the knife around and push it through near the tail fin.	21.Turn the blade over and cut back toward the head.	22.Cut by pushing the blade forward along the spine.
23.This results in three fillets.	24.Remove the ribs from the fillets.	25.Cut as close to the bones as possible to minimize the removal of flesh.