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| 1.A fresh sillago has tightly packed scales and clear
eyes. Choose a fish with a glossy body. |
2.Lay the fish with its head to the left. Scale the fish,
working from tail to head. This is called "barahiki". |
3.Cut off the head. Cut just behind the pectoral fin so
that it remains on the head side of the cut. |
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| 4.Do the same thing on the other side of the fish to completely
sever the head. |
5.Lay the fish with the head end to the right and cut
open the belly. |
6.Take out the innards, using the heel of the blade. |
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| 7.Cut into the blood-coloured part. At this stage rinse
the fish thoroughly and wipe with a cloth. |
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