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30minutes
Drop the scales with a scale. With the head still attached, open the belly, scratch the throat, and remove the gills and internal organs. Trace the spine to insert a knife and wash the blood. Insert a knife from both sides of the back and abdomen to the spine. Put a knife under the sickle and cut into 3 pieces. When using the middle bone with a head as the basis for making a figure, skewer from the tail to the head. Cut the skewers that pop out and put them down.
Plow the abdomen, cut in half and remove the bloody bone. Pull the skin on the back side.
Put the skin in boiling water, raise it as soon as it becomes round, and soak it in cold water. For the body on the ventral side, make some cuts on the skin side, place it on a cutting board, pour boiling water over it, immediately put it in cold water, and wipe off the water when it cools.
Serve the perilla and perilla along with the base, and serve the meat cut to the desired size.
It's a rare fish recipe, but it's also a good example of how to make other fish.
The scales are hard, so you should wear rubber gloves and take them carefully.
When making a figure, it is good to leave the body at the tail a little on the bone.
The skin is a little hard, so you should cut it into small pieces.
The head and middle bones may be soup.
Sprinkling hot water from the skin side of the body is called hot water pulling.
It is recommended to make the sashimi thin.
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