Part A (head) must be cut equal on both sides for balance.
Cooking Instructions
Cut the sausage (B) diagonally with a width of 3 mm.
same picture by A (head), B (chest fin), C (tail fin).
Cut both sides (A) diagonally from the top.
Cut B (chest fin) in half and cut the bottom of C into a V → D (dorsal fin).
Stick B to A for make fish fins with pasta. Then slit sausage (A) for put C and D (dorsal fin), after that add black sesame for create eyes for complete
