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| 8.Lay the fish with the head end to the right. Use a "Yanagi-ba
knife" (a long-bladed sashimi slicer). Insert the knife
so that it rests on top of the spine. |
9.Cut, pulling the knife back toward the tail end. |
10.Place your left hand lightly on the fish and pull the
knife through to the tail fin, freeing the fillet. |
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| 11.The resulting two fillets |
12.Cut one more fillet. Insert the knife so that it rests
on top of the spine and cut back toward the tail. |
13.The resulting three fillets |
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| 14.Cut away the ribs in the fillets, as close to the bones
as possible. |
15.To salt the fillets, use the following mixture: 300
cc water, 10 g salt, kombu kelp. |
16.Soak the fillets in this mixture for about 20 minutes. |
