Akame Season: Winter
(sashimi, boiled and seasoned, deep-fried, dried)
Filleting
Cut
the head off at the gills and slice the stomach open to clean
it.
Cut the head off at the
gills and slice the stomach open to clean it.
Filleting
the top part of the fish: After you cut some lines near the
stomach, start slicing it from the head to the tail following
along the center bone.
Filleting
the top part of the fish: After you cut some lines near the
stomach, start slicing it from the head to the tail following
along the center bone.
Filleting
the top part of the fish: After you cut some lines near the
stomach, start slicing it from the head to the tail following
along the center bone.
Filleting
the bottom part of the fish: Turn the bone side down and fillet
from the stomach to the tail, cutting along the center bone.
Filleting
the bottom part of the fish: Turn the bone side down and fillet
from the stomach to the tail, cutting along the center bone.
Shave
the rib bones off.
Now
it has been filleted into 3 pieces.
Taking
the skin off: Insert the knife under the skin. Slice the meat
away keeping the knife parallel to the cutting board. You will
also need to pull the skin to the left while you are slicing
the meat off to the right.
Take
the small bones out.
Cut
it into pieces for sashimi.
Cut open and laid out
Open
the gills and take them out by hooking them with the point of
your knife.
Insert
the knife behind the center of the head.
Cut
the head down the center.
Cut
from head to tail along the backbone and open it up. (Do not
cut the skin at its stomach.)
