The first method: To depart the internal part and the head, than to turn off the scales with the skin (if successful, all unnecessary be removed). After that fish needs to be divided in two halves started with a fish tail – separate the ribs and back.

The second method: Depart off the fish head and front fin, that called a cheek or a plumelet, that let us to try the meat for its taste. Tear along the fish (it would be simple and easy if you have such experience) than to take off the skin which is easily separates from the ribs and the back.