Mackerel - Two Piece Filleting (Nimai-oroshi)

8.Lay the fish with the head end to the right and the ventral side facing you. Place the knife just above the anal fin. Cut from this side, following the line of the bones.		9.Cut up to the centre of the spine. In the photograph the thumb is pulling up one side of the fish for the purpose of illustrating where to place the knife. However, I suggest that you do not do this as it can tear the flesh.		10.Turn the fish around so that the dorsal side is facing you and the head end is to the left. Cut along the dorsal side just above the dorsal fin.

11.Push the knife forward with long strokes to cut deeply into the flesh.		12.Next, draw the knife with long strokes toward the head end, cutting up to the centre of the spine.		13.Push the tip of the knife through close to the tail, the sharp edge pointing toward the tail.

14.Turn the blade around so that the sharp edge points toward the head end.		15.Hold the fish at the base of the tail with your left hand. Cut, pulling the knife over the spine toward the head end. The knife should stay in contact with the spine. This frees the flesh from the spine.		16. The resulting two fillets

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