The artisanal fishermen of Marseille's Old Port often delegate the marketing of their catch to their wives to devote themselves to the fish preparation, a service very appreciated by the customers. This preparation follows several stages: the fisherman must first rinse the whole fish and then cut its fins before incising its belly to empty it and cutting off its head at the level of its two lids. To separate the fillets of a flatfish finally requires cutting its back down to its tail along its central bone that is removed.