Tachiuo Season: Summer to Fall
(sashimi, grilled with salt, deep-fried)
Cut the head off by inserting the knife at an angle behind the pelvic fin.
Remove the insides by cutting open the stomach.
Cut it in a head-to-tail direction following along the dorsal fin until half its length.
Cut the other side of the meat using the same method described in #3.
Take the rear of the meat off from tail to head in the same manner.
Take the stomach bones out.
It's done.
You can also start slicing this fish after you cut it into 12 to 20 cm lengths if you find it easier.
