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Prepare all the necessary ingredients and tools.
If need be, make an incision in the fish to open its belly.
Using an absorbing paper, rub the inside to remove all the black parts.
Rinse with clear water.
Tie the fish up on all its length at regular intervals with roasting string.
Measure the thickness of a steak between each thread.
Place it back on its belly.
Cut the head off...
...and cut in steaks between every thread.
Reserve in a cool place.
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