Amadai Season: Winter
(sashimi, soup, boiled, pickled with miso, steamed)
Cut the head off.
Cut from head to tail following along the center bone.
Turn it around and cut from tail to head.
Cut lifting the meat and using the same method described in #2.
Shave the stomach bones off.
Pull out the bones using a bone remover while holding the meat with the fingers of your left hand.
Now it's sliced into 3 pieces. The head and bones can be used for soup.
