[Remove the scutes] Cut off the scutes (hard scales on the outside of horse mackerel) from the tail end using a sawing motion.
[Remove the gills] Place the fish with its back facing down, and cut the bone under the lower jaw.
Open the gill flaps, and use a knife to remove the gills.
[Remove the guts] Position the fish with the head on your right. Cut a 3-4 cm slit from under the dorsal fin to the stomach.
Use the tip of the knife to remove the guts.
[Rinse] Clean well until all the guts are removed.
Position the head on the left and cut two diagonal slits.
[Salt] Rub coarse salt all over the fish.
[Dust with salt] Salt the tail and dorsal fins with salt.
Salt inside the cleaned cavity.
Set aside for 20 - 30 minutes.
Grill for 20 minutes.
Story Behind this Recipe
Supermarkets usually sell cuts of fish already filleted and packaged, but I uploaded this recipe in case you want to learn how to do it. It's easier than you think!!
Step 1: [Remove the scutes] Having the head on the right allows you to hold the tail with your left hand so it's easy to cut into the fish with firm pressure. The knife may slip, so be careful! Adjust the grilling time according to your grill.