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- Overview
- Killing and Scaling the Fish
- Gutting the Fish
- Filleting a Fish
Cleaning and gutting are essential skills if you want to prepare a whole fish for a meal. Since you can’t eat the bones or guts, you’ll have to carefully remove them with a knife. To do this, you’ll need a clean work station, a sink or faucet, and a sharp filet knife. With a little patience and some careful cutting, you’ll be enjoying fresh fish fi...
if it isn’t already dead.
If you’ve just caught your fish, you’ll need to subdue it and kill it before you can clean and gut it. Hold the fish down on a firm, flat surface with your nondominant hand centered on the abdomen. Use a club or heavy, blunt object to strike the top of the head to render it unconscious. Then, puncture the fish’s brain with a spike or thin knife by sticking it through the head directly behind and slightly above the eye.
Jiggle the spike or knife around in the head to ensure that you fully cut through the brain.
While you can kill a fish by repeatedly striking it with a blunt object, spiking the brain is considered to be the most humane method of dispatching a fish.
Rinse your catch in cool water to clean it.
Set your fish up in a sink or cleaning station. Place your fish under a stream of cold water and rub its body with both hands. A precursory rinse will get the slime, dirt, and debris off of the scales. This will prevent unwanted objects from getting into the body of the fish when you cut it.
Spread the stomach open and remove the guts and entrails.
Without ripping your cut, carefully spread the two sides of the fish open 2–6 inches (5.1–15.2 cm) at the vent. Reach near the head of the fish and pinch the organs where they connect to the head between your thumb and index finger. Gently pull them out at the root. Reach towards the tail of the fish and slowly pull out the guts and entrails.
Inspect the body cavity for any remaining organs and remove them by hand.
Discard the organs in an appropriate trash bin. At a cleaning station, drop them in the grinder to get rid of them.
Physically pulling out the guts, gills, and entrails should be relatively easy. There shouldn’t be much resistance and you shouldn’t need to cut anything with your knife.
Scoop out the fish’s kidney by the spine if it has one.
Remove the head if you don’t plan on using it.
Lay your fish flat on a cutting surface. Locate the fish’s gills and move your knife 1–2 in (2.5–5.1 cm) behind them. With your blade facing downwards, turn your knife slightly towards the head. Brace the fish’s body with your nondominant hand while you cut at a 15-degree angle down to the spine. Flip the fish over and repeat the cut on the opposite side.
If the head isn’t fully removed by your 2 cuts, you can grip it and twist it off to fully remove it.
Some fish, like trout, are traditionally cooked with the head still attached.
You can cut directly downwards behind the gills if you’d like, but there’s a good chunk of flesh that you’re leaving behind if you do that. There’s a lot of flesh stored in the fish’s body right under the gills. Cutting at an angle ensures that you leave it intact.
Cut through the fish’s spine to create fish steaks.
Feb 21, 2024 · From gathering the right tools to perfecting the art of scaling and making that precise incision, this guide ensures you can navigate the ins and outs of fish gutting confidently and skillfully. Let’s dive in and unravel the mysteries of this essential angling skill.
Gutted fish Stock Photos and Images. (2,123) See gutted fish stock video clips. Quick filters: Cut Outs | Vectors | Black & white. RM HB9N51 – fresh gutted fish. RM B1KB5T – A Dead Gutted Fish lying on the beach. RF 2F50N44 – top view of gutted fish near cigarette ends on white, ecology concept. RF HHA00C – Gutted carcasses of fish.
Cleaning a fish quickly and thoroughly ensures the best-tasting end result and avoids contaminating the flesh. Removing guts, gills, blood, and scales prevents distasteful flavors and lessens the chance of spoilage. Below, we'll break down how to prepare fish ahead of the actual cooking process.
Gutting a fish for the first time can be daunting. Our step by step guide will teach you how to gut a fish, clean and prepare it for cooking on a campfire.
