Aji Season: Summer
(sashimi, chopped and raw, grilled with salt, nanban-tsuke,
dried)
Saba Season: Fall to Winter
(sashimi, shimesaba-raw and salted and marinated in vinegar,
boiled and seasoned, boiled in miso)
You
can cut both Aji and Saba using the same method but since Aji
has "Zeigo" (body protrusions near the tail) don't forget to
remove them first.
Cut
the head off.
Cut
the stomach open at an angle, clean it out, and wash it with
water. Insert the knife from its stomach side.
Start
slicing along the center bone.
Shave
the ribs off.
Flip
it bone-side down and slice the other side from head to tail.
If
you cut it at the head a little, you can take its skin off easily.
Hold the fish with your left hand and remove the skin slowly
with your other hand.
