On October 6, 2014 at 2:09 PM, rotuts said:
proper technique is just the opposite of what I would have thought : the flat side of the blade is 'up' and the bevel is down.
And every fish is different. Japanese fish butchery is a great hobby for anyone who eats fish 2 or 3 meals a day, loves knives,and has endless free time. The best resource I now is Ittasan's Youtube page.