How to do

• Rinse the frozen halves under tap water for a minute
• Dry the halves with kitchen paper
• For each half: cut out the pectoral fin and the two dorsal fins, and the caudal and anal fin, if present
• Remove the thin skin if you can; if you really cannot do it, leave it.
• Take all bones out with a pair of tweezers
• Cut up the filet in small pieces. This is to make it more easy to 'cook' them later in lemon juice
• Store the sliced fish on ice for maximum 12 h.