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Lay the gutted and scaled fish flat on your workbench. Open the abdominal cavity and point a serrated knife with a pointed tip to the beginning of the spine. Pierce the spine close to the head until the tip of the knife protrudes from the back of the fish. Now use a sawing motion to cut through the spine towards the tail. The spine is used to guide the knife. If possible cut the tail fin in a way that lets both sides be recognised as such. Now place the fish upright on its mouth and split the head with a cleaver. Place the head on a towel or kitchen paper so that it cannot slip.