The catch of the day, here a swordfish (Xiphias gladius), is cut up as soon as it arrives at the Fish Market in the Vieux-Port (Old Port) of Marseille. Using a thin, long knife (ideally a filleting knife), the fishmonger opens the belly of the fish to empty it starting from the anus near the tail. It then moves the blade up to the gills passing between the ventral fins. The artisan can then carve the fish by first cutting his head off just behind the gills and then choose between extracting its fillets or cutting it into slices.