Yaizu Kirimi/fish process

All hands on Deck !

This billfish is still small. It is easy work for us.

Cutting out the backbone of billfish.

All the works are done by manual labor.

Skining process without speaking.

After filleting and skining, shaping up is done.

We carefully cut off the bloody meat.

This trimming process before final cutting,

Final cutting process. The next is seasoning process.

Beautiful fillets of billfish just after being sliced. It is very oil rich.

You can see the sharp edge of the slice.

Spanish makerel is expensive fish in Japan.

Yaizu Kirimi's sasoning is very simple but deep.