JORGE BENLLOCH: Next, we are going to shape
the fish. We are going to round all these edges with kind of tool like this, and then
we are going to thin those fins that–now, you see that we deform, and they are going
to be more wider, more bigger. Later, we will retouch and we will recut. But of course,
those fins, they have to be much lower because they come from the center of the body of the
fish. Then with the fingers, our fingers just–we smooth like this. Round–we round the edges.
There is a fin here that has to be–it comes from the middle, the center of the fish. And
we have to take this off and probably, now the tail–because it’s good shape, I suggest
to do that then we don’t need to reshape the tail anymore. We just cut like this, and it’s
thin enough. That one, also, we can take this off and press a little bit more, then just–we
smooth with the thumb. We smooth with the thumb here. You see? Already it looks like
the fish is ready to go to the oven now. Now, we are going to make the face and the eye
and everything. Next, reshaping.