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:
- Bake or Grill - This essentially leaves the fish whole.
- Steaks - Longer, more streamlined fish are better suited
for steaking.
- 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.
|
 |
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 clean a fish: |
|
|
|
|
[More
Articles]
|
Knife
Giveaway!
My
Cart
