The artisanal fishermen of Marseille 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 : you 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, you must finally cut its back down to its tail along its central ridge that you remove.