Sawagani are freakishly small freshwater crabs that live all over Japan, their bodies no bigger than a thumbnail and their legs like stiff whisker.

Don’t mistake these little Japanese river crabs for garnish or toys. They are meant to be eaten whole, shell and all. Read More→

To start with, you need a few basic tools.

A good serrated knife, a flexible filleting knife, a pair of fish pliers (clean needle nosed pliers are fine) a chopping board and some clingfilm.

Oh yeah, and a fish…
If you’ve bought the fish whole then it’s very likely not to have been scaled. Unless you plan on skinning the fillets once you’ve taken them off, its a good idea to scale the fish now. Trying to scale fillets is possible but ruins the flesh.
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