TRAVEL & FOOD's video: How to Cut Clean Mackerel Bangude Bangada Fish Best Way to clean Fish

In Video - How to Cut & Clean Mackerel / Bangude / Bangada / बांगड़ा Fish The body of the Indian mackerel is moderately deep, and the head is longer than the body depth. The maxilla are partly concealed, covered by the lachrymal bone, but extend till around the hind margin of the eye. These fish have thin dark longitudinal bands on the upper part of the body, which may be golden on fresh specimens. The Indian mackerel is generally found in shallow, coastal waters, where the surface water temperature is at least 17 °C (63 °F). Fold down the pectoral fin (on the side of body) against the head. Put the blade of your knife behind the folded fin, holding the knife at a slight angle. Sever the head and fins from the body in one slice of the knife. When you are cutting a mackerel, do not press down with the hand holding the fish It is also Called Bangude in Tulu, bangada in Marathi & Hindi, the fish is deep fried or pan fried with Rava or made in to a spicy curry. This video is recorded at one of the road side fish shop Pune 2017. Our Famous playlists: Travel Diaries- https://goo.gl/NMk9vx Taste of India - https://goo.gl/McsbCf Follow us our Twitter - @CworldwithSamy Our Facebook page- https://www.facebook.com/travelfunnfood/