"Cleaning" a fish means preparing
it for cooking. This section illustrates the basic processes
involved - scaling, removing the gills (and sometimes the head,
depending on how the fish will be cooked), gutting and washing.
1.The photograph shows "maiwashi"sardines.
They have characteristic black spots along the back. Fresh sardines
are glossy and their eyes are clear.
2.First, place the sardines in salt water in a bowl and
gently rub off the scales with your fingertips.
3.Hold the fish with its head to the right. Hold the head
between your thumb and index finger and tear it off, pulling
toward the belly.
4.At the same time, open up the belly.
5.To do this with a knife, first cut off the head.
