Select fresh horse mackerel with shiny skin, clear eyes, and firm flesh.

Remove scales by scraping a knife from tail to head.

Cut off the spiny part near the tail using a sawing motion.

Remove gills by inserting the knife tip and pulling them off.

Remove the guts.

Rinse the fish thoroughly, paying attention to the backbone area to remove blood.

Fillet the fish by cutting along the back edge to the bone.

Cut from the belly side to the bone.

Cut through the fish from tail end to fillet.

Remove any remaining bones with fish bone tweezers.

Peel off the skin.

Finely chop green onion, ginger, and shiso leaves.

Mix the chopped ingredients together.

Lightly chop the mixed ingredients again.

Serve as sashimi or tartare.

Garnish the tartare with finely shredded ginger.

Enjoy with ginger soy sauce.