The tuna is a poisonous freshwater fish. The steps when handling the tuna are as follows:

1. Wear protective gloves: When handling the tuna, be sure to wear protective gloves. To avoid contact with their body fluids and stings. Also, wear appropriate clothing to protect your skin.

2. Remove the internal organs and spines: Completely remove the internal organs of the anchovy, including the digestive tract, gallbladder and other parts. Meanwhile, use fish pliers or a special tool to carefully remove the spines from the fish. Be careful not to get stabbed.

3. Wash and chop: Wash the anchovies with clean water to ensure that residual mucus is removed. Then chop it into chunks or slices as needed for further preparation or cooking.

4. Thorough cooking: In order to ensure food safety, the anchovy must be fully cooked. It can be cooked, stewed or fried to ensure the fish is fully cooked.