Preparation / Reconstitution of Dried Foods
How to Prepare Fish
The most important point in the preparation of fish is speed in order to maintain freshness and flavor.
Lay the horse mackerel with the head end to your left and remove the hard scale (the scute) called zeigo. Scrape off the fine scales working from the tail to the head. Cover the work surface with plastic wrap or paper as the scales may fly around. If you are left-handed, right and left are reversed.
Cut the membrane around the gill, insert the knife at the base and use it to pry open the gill and pull out the insides of the head. Open the belly and scrape out the entrails and the white membrane around them. Scrape the blood off the inside of the body and quickly rinse under running water. If you are left-handed, right and left are reversed.