Kibinago Season: Spring to early summer
(sashimi, deep-fried, boiled and seasoned, stew)
Iwashi Season: Winter
(sashimi, boiled and seasoned, grilled with salt, dried, ground
into paste)
Cut
the head off (you can also just pull it off with your hand).
Cut
open the stomach and clean out the insides.
Clean
it with running water or just use water in a bowl. Clean the
blood out well. It tends to pool around its center bone. If
you use water in a bowl, change the water at least twice.
Open
it from the top side of its center bone towards the tail by
using your thumb nail.
Break
the center bone at the base of the tail by bending it.
Holding
the meat with your left hand, peel the bone off towards the
head. Be careful not peel the meat away with it.
You
can use this meat for deep-frying but if you want to marinate
it with vinegar or use it for sashimi, you should take the black
part of its stomach off and adjust the meat's shape.
