Three sheets of Japanese Spanish Mackre In Case Of Grilled Fish, Fried Fish etc.

Three sheets of Japanese Spanish Mackre In Case Of Grilled Fish, Fried Fish etc.

1. Turn a head of a japanese spanish mackere to the right, and turn the ventral toward you.
2. Put the knife in the middle bone near the belly fin.
3. Cut along the middle bone to the tail.
4. Turn a head to the left, and turn the back side toward you.
5. Thrust the knife in the tail.
6. Cut it along a middle bone, and separate the fish meat.
7. Turn a head to the right.
8. Cut along the middle bone from the back side to the tail.
9. Turn a head to the left.
10. Thrust the knife in the tail.
11. Cut along the middle bone in the direction of the head, and separate the fish meat.
12. After fillet a fish, and turn the meat side of body in the direction of the top.
13. Slice the bone of the stomach, and take it.
14. Pull out the bone which between the back meat and the stomach meat by the tweezere.

【In Case Of Sashimi】

1. After slice the bone of the stomach, and take it.
2. Cut it from a head to tail by width of 7mm(0.3in) of both sides from the Center of long bone.