Blackfish has a strong vitality, before slaughtering it should be put flat on the stone plate, the head of the fish with a knife flat slap, be sure to force to make it comatose, and then scrape off the scales, open the belly to remove the viscera, gouge out the gills.

If the fish is taken alone, the gutting may be omitted. First in its head under the gill clip on both sides of a cut, presented in the center bone, and then from the tail end of the ridge on the left side of the knife, pressure on the center bone cut to the head, where there are ribs, with the tip of the knife along the ribs to cut deeper, and then with the right thumb in the ribs part of the knife gently pulled out the ribs, the two sides of the ribs pulled out, this time the bone and meat will be separated. Finally, the bottom fin with the tip of the knife to cut out, it will become a complete piece of fish, and then from the center of the fish can be divided into two.