Grilled Sakuradai Skewers

Directions

1. Remove the scales. Moving the scale remover from the tail towards the head will cause the scales to fly around, so removing scales in a vertical motion from the back to belly is recommended. Make sure not to break the flesh by pulling too hard, and not to remove the pink skin.

   

2. When removing the head, cut the base of the abdominal fins to start.

   

3. Cut the base of the head midway, and flip the fish over to do the same on the other side.

   

4. Place the knife vertically on the backbone and cut before pulling the head and connected innards out.

   

5. Open the belly and cut the red meat membrane at the backbone.After removing the innards, wash with fresh water to remove oceanic bacteria.

   

6. Fillet into three pieces. First, make a light skin incision on the abdominal fin side. Using only the knife tip, gradually cut deeper into the flesh while moving from the tail to the head. Use the knife as to press against the backbone and use as if to pull the knife towards you. Once a deep incision is made, do the same to the dorsal side and gradually cut deeper with the knife from the tail to the head. To finish, cut off the area that connects to the backbone.

   

7. To finish, use the knife in an inversed position to remove the ribs and thinly slice to remove any bones in the filleted cubes.

   

8. To finish, use the knife in an inversed position to remove the ribs and thinly slice to remove any bones in the filleted cubes.