10.05.2020 | kitchen tails : scaling

10.05.2020

There's a story I get told often, about a woman who graduated from med- school and got married. My cousin visited this woman and she had prepared smoked fish, apparently this

How to clean a (name of fish we ate)

With your right hand, hold down the body of the fish, start to saw one side of the fish tail, turn over, saw the other

shift your hand up to the fish’s midriff hold it down, begin to saw off the fish’s lateral line, turn it over, gently saw off the lateral line on this end.

Place your knife into the gill cover, hold it in with your thumb, tug it off, turn it over, do the same to the other end.

Hold your knife behind the pectoral fins , (ifo ku kata yo, apana ku kokota, ayita kuya bien. ) you have to cut it off, if you pull it, it won’t look nice.

Hold your knife behind the pelvic fins and tear it out,

Move your hand to the dorsal fin and do the same.

Rear your knife to the lower end of the fish, start to scale

Turn the fish, scale the other side.

Turn the fish, such that the , (uneza ku katayo avant au apres) – you can cut it into three section before or after gutting .

Make an incision starting from the centre of the fish, to the head

Cut

Pull

Tear

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