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Descale the fish, and remove its guts. Wash with cold water, and pat dry with paper towels. First, cut off the head, then slice opens the dorsal of the fish along the middle line, then lay the knife parallel to the cutting board and cut from the front until the tail. Remove the vertebrae and tail, and then trim both belly and dorsal sides. Gently scrape the flesh off the skin using the heel of your knife. Mince the fish meat, and put it in a large bowl.