Whole fish gutted, without gills and scaled.
The fish for process must have a high degree of freshness,
in order guarantee a end product of optimum quality. That is why before doing any type of court, it must make a good fish cleaning to guarantee your quality and safety.
First, we must cut the fins with the help of scissors or a knife. For this process to be easier, it is important that the fish is moist. If the skin has dried out, it can be soaked in ice water for a few minutes. Taking this into account, we firmly hold the head and scrape off the scales, from the tail to the gills. For this, we can use a knife. It is advisable not to press too much on the fish and to make short and quick movements.
A cross section is made in the part that separates the head and body and another to open the abdomen, from tail to head, to then evisceration is performed (removing guts and blood) with their hands.