Deboning a fish using the butterfly technique works well with small fish like sardines, herrings and small mackerel. Watch our easy-to-follow video to fillet mackerel.

1. Take a sharp knife and fully slice open belly cavity, where fish has been gutted, opening it down to tail.

2. Cut fins off with scissors then slice off tail and head.

3. Open fish out and lay flat on a board, skin side up. Firmly press down all along backbone to flatten fish out.

4. Turn fish over, skin side down. Using scissors, snip backbone away from flesh at tail and head ends. Lift backbone and ease it away. As it comes away, majority of little bones should be removed with it.

5. Trim off fatty belly meat from sides and cook as desired.

Find out how to fillet mackerel on the Good Housekeeping website: http://bit.ly/2U3ssRB

Explore more recipes, kitchen and lifestyle hacks and subscribe to the Good Housekeeping channel here: https://bit.ly/2TM6CWC