Tai Season: Winter to Spring
(sashimi, soup, grilled with salt)
Remove
the scales.
Cut
off the head by inserting the knife at an angle behind the pectoral
fin and cut halfway through. Turn the fish over and do the same
thing to remove the head.
Cut
the tail off.
Slicing
the top part: After cutting lines on its stomach, cut the meat
from head to tail following along the center bone.
Slicing
the bottom part: Turn it over bone-side down and insert the
knife from the stomach.
Start
slicing it following its center bone to the tail.
Still
keeping the bone-side down, turn the fish around and slice it
from tail to head.
Shave
the stomach bones off. Lift them up softly while shaving them
off.
Put
hot water on its skin and then put it in cold water right away.
