Akaika Season: Summer (sashimi, tempura, steamed, deep-fried, grilled with salt)
Insert
the knife in the center of its back. (Cutting it from its back
is recommended because the knife touches the cartilage and you
can keep the meat untouched.)
Take
the cartilage out. (It looks like the back of a turtle.)
Hold
it with your left hand, grab the legs in your right hand, and
pull it out.
Put
your finger between the meat and skin.
Peel
the skin off.
Cut
the corners.
After
you clean it with water, wipe it off well with a dishtowel.
Cut
the insides out and the legs off.
Insert
the knife under its eyes.
Take
the eyeballs out while bending its body.
Insert
the knife at its mouth.
Remove
the mouth.
Cut
it into 2 or 3 pieces if you want to use if for sashimi.
Cut
it long and narrow.
You
should cut lines on its meat then it can soak up soy sauce well.
For
"Matsukasa Yaki": Make cuts from top to bottom as shown.
Cut
diagonally this time in the same manner as #16.
