Kinmedai
金目鯛 kinmedai · alfonsino · béryx

Filleting — for tempura

• Noted as "sardine-like fish for tempura": same opening method as a small fish.

1. Cut off the head; remove the guts by pulling them out with the knife.
2. Head to tail, slide the knife over the spine and cut through the rib (gambara) bones.
3. Turn over and slide over the spine on the other side.
4. Leave the skin attached.
5. Pull the spine out, cut it off, and remove the belly bones.

• Batter, frying and tendon: see Tempura. Dipping sauce: Tentsuyu.

Related: Tempura · Tentsuyu · Rice