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Treat mackerel like tuna and you will be very pleasantly suprised when you eat them. Bleed them immediately (slit their gills and put them in a bucket of water), then ice them. When you filet them make a vertical cut to remove the lateral bones, then slice off the dark meat and discard it. The remaining white meat is every bit as good as bonito. Not fishy or oily at all.
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Hybrid Mode
