How to cut flat eyes

Wash the flatfish with water. Set the knife blade and remove the scales on both sides from the flat tail towards the head. (It's best to use the knife blade properly)

With the flat belly on top, place a knife from the head to the fin and cut it off thoroughly. (Only at the top)

Put a knife underneath the fin, cut only the skin to prevent damage to the internal organs, turn the flat eye and insert the knife from the gill, and cut only the skin in the same way.

Pull the internal organs to prevent damage, and separate the internal organs from the internal organs.

Remove bloody blood with your fingers and wash thoroughly with running water. (If you don't wash thoroughly with water, it will become fishy.)

Place the cutting board vertically and place the flat back up and the tail is in front of you.

Make a cut along the middle bone from head to tail, and then insert a knife little by little, trace the bone from the body (back) on the left side of the front, looking at it, and then stroking it.

Turn the flat eye halfway and snip the opposite flesh (a belly) along the middle bone in the same way.

The lower body is also handled in the same way. (After you've finished measuring, you'll get 5 pieces including the bones)

With the skin surface attached to the cutting board with the tail facing forward, place the knife blade between the skin and the flesh, lightly pull the edge of the skin with your left hand, move the knife up and down, then pull (removing) the skin. Pull the skin of all four pieces.