How To Clean a Fish

Introduction

Learning how to clean a fish is like learning anything else - it simply takes practice. With any fish cleaning, there are a few steps between the lake and your plate. So, before you can enjoy the taste of fresh-caught fish, you have to clean and prepare it. While not for the eternally queasy, cleaning a fish is not as messy as one might think. It's an easy process, and a necessary one.

Preparation

You will need:

• Fish scaler (optional)
• Fillet knife
• Filleting glove (optional but recommended)
• Spoon
• Newspaper - or heavy paper bags. Also, have a plastic bag handy for the guts, bones, etc. Make sure to seal them well before disposing.

Methods

There are 3 primary methods to clean a fish. Depending on your intended recipe, you can:

1. Bake or Grill - This essentially leaves the fish whole.
2. Steaks - Longer, more streamlined fish are better suited for steaking.
3. Fillet - A well done fillet results in totally boneless meat.
   

Instructions

We're going to discuss the first and most basic method of cleaning a fish which is baking or grilling in five easy steps:

1. Scale Wash the outside of the fish under cold running tap water. Avoid using lake or river water when possible. Scale the fish under running water if convenient, or on a cutting board. Hold the fish by the tail and run the back of the knife (or scaler) from tail to head over entire fish, both sides. Note: if skinning the fish, it's unnecessary to scale.
2. Belly Cut Place the fish on its side with the belly facing you, and press down with your gloved hand to hold the fish in place. With the fillet knife, cut the belly from head to tail, being careful not to cut too deeply into the "viscera", (internal organs or intestines).
3. Remove Gills Hold the fish by the mouth firmly. With your other hand, place one finger in each of the gill holes. Pull quickly and firmly down and away to take out the gills and entrails.
4. Clean Gut With a spoon, scrape from head to tail, scooping out the innards. Look for the kidney – a small white sack attached to the backbone – and scrape out using the knife. Be sure to scrape along the backbone thoroughly to remove the blood vein. Check the cavity carefully to make sure everything's been removed. Rinse the cavity well.
5. Remove Fins Remove fins with scissors or fillet knife. If desired, make a V-cut in the tail for presentation, or remove. Rinse the fish under cold running water. If you're preparing the fish whole, it is now ready to cook. Store the fish covered with clean ice that can drain from the container as it melts.

Fish Cleaning Tips:

• It's best to clean fish as soon as possible after they come out of the water.
• Be careful not to cut too deeply into the "viscera", (internal organs or intestines) because the acids will affect the taste of the meat.
• Blood Vein - On trout and some other fish, at the backbone there is a red line of blood. I wouldn't suggest eating it. Cut along the blood vein, scrape the blood out and rinse it off with cold tap water.
• Don't trim the fins before removing them, because bones at the base of the fins could be left inside the fish.
• Marinade Your Fish - Before cooking, marinade your fish for 30 minutes to overnight to give it flavor and juiciness.
  
• When storing cleaned fish on ice, don't allow melted water to touch the fish. Drain or discard the excess water as the ice melts.
• Store the fish with the cavity facing down, so that water doesn't pool in the cavity.
• The cheeks are some of the tastiest parts of the fish. Find the cheeks and cut downward at an angle. Then do the same on the other side, making a V. Remove the cheeks and cook with the rest of the meat. Nice and sweet.

NOTE: Eating fish that hasn't been properly cleaned can make you sick!

Here's some items that will help you clean a fish:
Accessories Cut Resistant Gloves More Info List Price: $24.95* Our Price: $19.95	Fishing Knives Fillet Knife Clearwater 7 1/8 in. More Info List Price: $25.95* Our Price: $19.95	Fishing Knives Fillet Knife w/Belt Sheath More Info List Price: $25.95* Our Price: $19.95

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