-
1
Remove the scales.
-
2
I have a mackerel in the picture so I don't really need to, but I listed the step here.
-
3
Make an incision into the gills to make it easier to remove them.
-
4
Slit open the belly.
-
5
Remove the gills and the guts.
-
6
Clean out the insides.
-
7
Make an incision with your knife along the line connecting the caudal fin and the ventral fin.
-
8
Make an incision on the other side as you did in Step 6.
-
9
Cut off the head.
-
10
Cut into the flesh from the belly side and slice.
-
11
Pierce through to the back side until right before the tail fin.
-
12
Cut into the flesh from the back side and slice.
-
13
Insert the knife where you pierced through in Step 10, and slice toward the head to remove the flesh.
-
14
Slice through to the tail.
-
15
You have two pieces now.
-
16
Cut into the flesh from the back side and slice.
-
17
Pierce through to the belly side near the tail fin.
-
18
Cut into the flesh from the belly side and slice.
-
19
Insert the knife where you pierced through in Step 16, then slice toward the head and remove the flesh.
-
20
Slice through to the tail.
-
21
You now have three pieces.
