Cut off the fins with a
pair of scissors and remove the head by cutting just behind the gills.
Slit the fish
along the belly and remove the insides with kitchen paper. (At certain
times of the year the fish may have roe [egg sacs] inside which may be
cooked and eaten too.) |
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| Open the belly out and “stand”
on a board, skin side up. Press down firmly with the fingers along the
centre back of the fish. |
 |
| Turn the fish over and
ease the backbone away from the flesh. Cut off at the tail. Remove any
small, loose bones. Rinse the fish using cold water and dry on kitchen
paper. |
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