Hamo Season: Summer
(Boiled in hot water, teriyaki, opened and grilled, soup, steamed)
Scrub
the slime off its body using a knife.
Cut
and open it from a little above from the tail to the lower jaw.
Pull
out the insides using the knifepoint.
Insert
the knife from its back and start slicing it following along
its center bone.
Remove the stomach bones.
Remove
the stomach bones.
Remove
the dorsal fin.
Now
it's sliced into 3 parts.
Lay
the meat skin-side down and start making cuts (about 20 every
3 cm) down to the skin.
It
should look like this after you finish making the cuts. Next,
cut it into 3 cm pieces.
For
"Yukiri" (boiled):
After you finish cutting the pieces, put them in a slotted ladle.
Dip them in boiling water for a few seconds, take them out,
and then put them in cold water.
