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| 7.After
scaling, the gills must be removed. Hold the fish ventral-side-up
with the head to the right. |
8.Insert
the heel of the blade into the mouth. |
9.
Push down on the knife. This will open up the gill cover. Insert
your left index finger into the opening. |
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 |
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| 10.Push down on the gills with your left index finger.
Hold the knife with the sharp edge away from you and insert the
tip of the blade into the gill cover opening closest to you. |
11.Push
the knife sharply downward to cut the base of the gills from
the lower jawbone. |
12.
Turn the sharp edge of the blade toward you and run the knife
around the edge of the gills. |
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 |
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| 13.Check carefully that the gills have been completely
detached from the lower jawbone. |
14.Lay
the fish flat with the ventral side toward you. Cut from the
lower jaw to the centre of the fish. |
15.
Turn the knife and cut along the ventral side between the pelvic
fins, continuing to the base of the anal fin. |
