With the fish set belly out, use kitchen scissors to pierce the fish behind the head. (It's important not to remove the head now).
Turn the belly towards you.
Cut towards the tail and tear the head off by dragging the knife downwards and pulling out the innards in the same movement. ( Press on the belly and use your fingers to pull out the guts).
If the fish is big, remove the hard scales, but if it's little you don't have to.
Rinse well and place in a colander.
This time I seasoned and deep fried them.
We put the heads and guts into a cardboard compost box for easy clean up.
Story Behind this Recipe
When we caught a lot of horse mackerel at the pay-by-the-hour fishing pond at the park, the pond's supervisor taught me this technique. If you clean the fish right after you catch them, you can cook them right away when you get home. We put the cleaned fish into a cooler filled with ice and and then take them home. I use this method every time we go fishing.
The picture shows a 15 cm horse mackerel but you can practice with 10 cm ones. Start by piercing all of the fish with the scissors. This way, you can clean large amounts of fish in no time. This time I cleaned a lot in less than 10 minutes. For small horse mackerel, use small fishing line scissors.