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| 28. Next, fillet the fish. Lay the fish with the head end
to the right and the ventral side facing you. Place the knife
just above the anal fin. |
29.Cut, drawing the knife toward the tail fin. |
30.Cut up to the centre of the spine. |
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| 31. Cut through the transverse bones lining the flesh (ribs)
at the point where they meet the spine. |
32.The ribs have been cut. |
33.Keep the fish in the same position and cut with long
strokes through to the dorsal side of the fish, following the
line of the spine. |
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| 34.The resulting fillets |
35.This is called nimai-oroshi, as it yields two
fillets (nimai). |
36.Next, slit the fish along the dorsal side. |
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| 37.Cut through the ribs at the point where they meet the
spine. |
38.With the knife pointing toward the ventral side, continue
cutting down to the tail end. |
39.This is called sanmai-oroshi, as it yields three
fillets (sanmai). |
