Red Tilefish - Cleaning

1.Scale the fish, using the sukibiki technique (see "Yellowtail" section), working toward the head.	2.To ensure that all the scales have been removed, scrape the fish with a kitchen knife, starting from the tail end.	3.Lay the fish with its head to the left. Place the knife just behind the pectoral fin and cut, leaving the pectoral fin on the head side.
4.Cut in the same way on the other side of the fish.	5.Open up the belly and remove the innards. At this stage rinse the fish thoroughly and wipe well.

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