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Filleting techniques for walu and mahi mahi involve using a long, sharp knife to remove skin and separate meat from the bone structure.2:06 For walu, a species common in Fiji with oily, white meat similar to wahoo, the process requires cutting fillets along the spine from tail to head, then removing the skin by slicing between the flesh and the hide.2:16 For mahi mahi, the skin is removed first by making shallow perimeter cuts before filleting the meat into four sections along the center bloodline.3:44 Proper preparation includes trimming away bloodlines, intestines, and excess belly fat to ensure high-quality meat.3:43 The cleaned fish is then used to prepare Kokoda, a traditional dish of fish cured in lemon or lime juice and mixed with coconut milk, chilies, cucumbers, tomatoes, and onions.6:44 This curing process allows the fish to remain edible for multiple meals.11:09

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