Fillet the Aji

 To fillet Aji fish in Japanese cuisine is the first step to deal with fish.  It's not very difficult as long as you have a right knife but you definitely know how to do it and keep practicing.

「鯵の３枚おろし」鯵はシンガポールにもあるので、よく買う魚。こちらでは刺身にできるクオリティーではないので、今回は塩をしてオイルコンフィに。