I will try this recipe this week, with saba fillets. If I can`t find fillets though, I will try to prepare the whole fish myself. I did learn how to gut and prepare fish once, but it was almost 3 years ago so I am not so confident. The link you posted has photos and easy to follow directions so I think I should be ok.

Thanks for your help!

For this fish, I used fillet of mackerel, more precisely what we call “Saba” in Japanese. In Canada you can’t get the same Saba mackerel. So it was frozen and ready.

If you worry about gutting and boning, and especially if you live in Japan, the best way I think is to buy “Kirimi” (which means fillet in Japanese) at the supermarkets. For this recipe, “Saba no kirimi” would be perfect.
You’ll find some bones with this recipe, but take them away at the table, while eating. It’s ok.

If you want to do with a whole mackerel, prepare in the way, called “sanmai oroshi” (separating in three parts). Take away the head and the guts. Then slice in three parts: two parts with meat and the spine part.

http://www.bob-an.com/recipe/dailyjc/hints/sakana/sakana.asp

This recipe looks good. I want to cook more with fish (I live in Murakami, Niigata so there are lots of fish, mostly salmon, available in the supermarkets). The only thing I worry about is gutting and boning fish. I never know when I am supposed to do that and with which fish; in this recipe it seems like you just cut up the fish as is, guts and skin and all, and prepare it. Is that correct?