1. Use a knife to gently scrape off the scales. Start at the tail and work your way to the head. When you are finished, cut off the head.
2. Slice off the bottom 1 cm or so of the fish belly and then use the tip of the knife to pull out the organs. Rinse the fish well under running water. Wipe the fish dry with a paper towel.
3. Stick the tip of one of your thumbs into the middle of the organ cavity and then push along the back bone, toward the tail, to separate the meat from the bones.
4. Open the fish up. Break the back bone at the root of the tail and then carefully pull the bones away from the meat.
5. For each side of the fish, use a knife to slice off the portion of the belly where the ribs remain.

 

 

Recipe Developed by Yukiko Yajima

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