Don't know a thing about catching it. I prepare it by first filleting it away from the skeleton. Then I peel the thin first layer of skin membrane from the underskin. Then I, cut the dark stripe and bone out that runs down the center of the fillet without compromising the skin. Then pack the fillet in salt and submerse it in water placed in the fridge overnight.The salt cures it, which is like cooked. The next morning rinse the fillet with fresh water and soak the salt out in more fresh water in the fridge during the day changing the water at least three times. Then I mix rice wine, a few drops of teriyaki marinade,pickled ginger juice, sweet rice wine vineger and fresh water together into a marinade that suits my taste. Soak the Mackeral in this for at least 12 more hours. Cut cross ways about 1 inch wide. Serve on Sushi rice balls for a traditional Japanese Saba. Done correctly it is my favorite food. It is also good for you. Mackeral is high in Omega Three Fatty Acids.
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Just buy a feather rig…one or more feathered hooks and when you get to the fishing spot, just jig the line up and down till you catch one or more…prepare as preferred…I just boil for twenty minutes and eat with new potatoes and salty onion greens…Mmmmm.
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ok firstly you can catch it on a spinner or a plug or a set of shiny mackeral feathers cast out then slowly brought back in again.
How to fillet a fish

Follow these simple steps to successfully fillet your fish:

Preparation

You will need:
A fish scaler (optional)
A sharp filleting knife
A filleting glove (optional but recommended)
Plenty of newspaper

Note: A filleting glove provides protection against accidental cuts and makes it easier to grip the fish. Modern filleting gloves are lightweight and comfortable to use.

1. Clean the outside of the fish

The first step is to clean the outside of the fish in running water. This removes the protective slime from the skin of the fish and makes it much easier to handle. If you want to remove the scales from the fish, now is the time to do it either with a blunt knife edge or using a fish scaler.

Note: If I'm filleting my fish then I usually don't clean them (i.e. I don't remove the innards, gills, etc.).

2. Make a cut down one side behind the gills

Start the fillet by laying the fish on it's side and cutting down behind the gills.

The idea is to cut far enough to free the flesh without cutting right through the rib cage.

3. Cut down to the spine along one side of the back

Make a cut along one side of spine, cutting down to the bone.

Continue the cut until opposite the vent opening in the belly of the fish.

4. Push the knife through and continue the cut

Push the knife right through the fish and continue the cut until the knife comes free by the tail.

4. Cut the fillet free from the rib cage

Cut the fillet free from the rib cage using several slicing movements.

Finally, wash the fillet in water.

5. The finished fillet. Repeat for the other side.

There. A nice fat fillet ready for cooking or freezing for later. Now repeat for the other side.

Top Tips

Whichever method you use, these tips will come in handy:
Use plenty of newspaper, it soaks up the blood and once you've cleaned the fish simply wrap it up and throw into the bin.
Always cut away from you. if the knife slips then it's less likely to cut you.
There's a common saying that 'a sharp knife is a safe knife'. Think about it, the less you have to struggle or force the knife the less likely it is that there'll be an accident.
Handling a sharp knife always carries a risk with it. For your safety i recommend using a filleting glove.
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I dont think I have ever caught a mackeral. Try asking at http://www.fishntell.com
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If using it for bait and you want to slice it for bait. Then you can slice it into 3 by cutting the head, body, and some body with the tail. If your going to be on a boat you can basically just chum it, but get a meat grinder for chumming if you own a boat.

Mackerel I recommend a gamakatsu hook with a plastic worm and just drifting it..
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