1. A good horse mackerel should be very glossy, like the ones in the photograph. The eyes should be black and not opaque at all.
2.First, remove the hard fin near the tail with a quick upward cut from the tail side toward the head.
3.Take care not to cut off any flesh with the fin.
4.Do the same on the other side.
5.Next, scrape off the fine scales covering the body. Hold the head with your left hand and carefully scrape off the scales with a knife, working from tail to head.
6.A cleanly scaled horse mackerel
7.Next, cut off the head. Place the knife just behind the pectoral fin on a slight slant. Cut so that the pectoral fin is on the head side.
8.Do the same on the other side.
9.Next, lay the fish with the head end to the right and cut open the belly.
10.Remove the innards with the heel of the blade. Rinse well and wipe dry.
