Insert knife along each side of anal
fin, making a shallow cut to the tail.
Remove anal fin with pliers.
Make a cut through the skin from
top of fish to bottom directly behind
gill plates.
Using pliers, pull skin from body
from head to tail.
Use fingers to help separate skin
from flesh.
Remove head and tail. Empty body
cavity and rinse meat clean.
To prepare for frying, score the
flesh with slices to the spine, spaced
1/8 - 1/4 inch apart.
7 8
9 10
11 12
