Remove scales by scraping from tail to head on both sides of the fish.

Remove the hard ridge (zeigo) by slicing along the tail on both sides.

Cut off the head by slicing diagonally behind the pectoral and ventral fins on both sides.

Make a cut along the belly from the vent to remove the guts.

Cut into the bloodline membrane and clean the bloodline thoroughly.

Fillet the underside by slicing along the backbone from head to tail, then repeat for the top side.

Remove the belly bones by slicing thinly along their base.