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| 16.Open up the ventral cut. | 17.Place the tip of the blade where the gills are attached to the upper jawbone. | 18.Cut at this point to detach the gills from the jawbone. |
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| 19.Pull out the innards and gills at the same time. | 20.The innards and gills have been removed. | 21.Open up the ventral cut and cut into the blood-coloured sac. At this point wash the fish thoroughly. Rinse the visceral cavity, as well as the outside of the body, until all the blood has been washed away. |
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| 22.The visceral cavity has been thoroughly cleaned. | 23.Cut off the head. Lay the fish with the head end to the left and the ventral side pointing away from you. Place the knife on the tail side of the pectoral fin and cut, drawing the knife back toward you. The pectoral fin should remain attached to the head section. | 24.Cut through the spine. |
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| 25.Turn the fish over so that the ventral side faces you. Place your left hand over the head section, covering the pectoral fin. Place the knife on the tail side of the pectoral fin. | 26.Cut off the head, pushing the knife away from you. | 27.The head has been cut off. |
