Taking out the gill and peeling
Even in case of cooking the fish on the whole, never forget to take out the gill. Lay down the fish on the chopping board, take body with your left hand, put the tip of knife into the operculum, cut the bottom of gill and take it out,
In case of the small fish, take it out with hand.
In the case of the fish of normal size, cut about 1~1.5㎝ above tail with a knife in order that the skin should not be damaged and press it lightly while laying down the blade and peel it by pulling the tail with left hand. In case of the eel, cut below the head, cut the back lightly in order to take the skin, fix the head and peel it by pulling. If there are many small bones in the fish, wrap it in gauze and pull out the projecting bones while pressing lightly.

Picking a bone and cutting into pieces.
When picking a bone, pay attention in order that the flesh should not remain still on the bone. For this, place a blade of knife horizontly on the dorsal fin and cut it to the tail along the backbone while lightly pressing with left hand. Then cut the skin of belly, take the tail with left hand, cut away the flesh along the bone. In this case, cut it at once as soon as possible so as not to make the knife cut.
In case of the fish that will be filled with stuffing, cut the linking part between head and pectoral fin, put the knife through the cut surface, cut the flesh around the  bone and then, pull out the bone. In case of cutting the flesh into pieces to make frying dish, slice it thinly while pressing lightly with your left hand.
It is good to slice it into the length of  7~8㎝, and thickness of 0.3~0.5㎝
When roasting pieces, slice it into the length of about 5㎝, the width of 2㎝, and the thickness of 0.5㎝ and when preparing sliced raw fish, slice it into the length of 4~5㎝, the thickness of 0.5㎝, and the width of 2㎝.
To prepare sliced raw fish well, it is reasonable to use a narrow and long knife.
When slicing the flesh, use the knife by pulling forward.
And to make the flesh slices not be scattered, spread the slices side by side just after cutting and then to move them, lift by pushing the blade lightly under the slice’
It is the best in making dish delicious to cook the fish for the shortest time. Prepare fish as soon as possible and make dish.