画像確認用

Rinse the fish.
Use a fish scaler or the back (spine) of a Deba knife.
Scrape from the tail toward the head to remove all the scales.

Lay the fish with the head to your left (if you're right-handed) and the belly facing you.
Make a diagonal cut just behind the pectoral fin until you reach the backbone.
Turn the fish over and repeat the cut on the other side.
Twist or cut through the remaining connective tissue to remove the head.

Insert the tip of the knife into the vent (anus).
Make a shallow cut toward the head.
Open the belly carefully and remove the internal organs.
Scrape away the bloodline and rinse the cavity thoroughly.

Starting at the back, cut along the dorsal fin.　
Keep the blade against the backbone.
Use several short, controlled strokes instead of forcing the knife.
Continue toward the tail until the first fillet is nearly free.

Cut along the belly bones.
Follow the rib cage, keeping the blade against the bones.
Remove the first fillet in one piece.

Turn the fish over.
Repeat the same process:
Cut along the back.
Follow the backbone.
Finish along the belly.
You will have three pieces (Sanmai Oroshi):
Two boneless fillets
One center bone with the head removed