To clean a fish properly, follow these key steps:
- Prepare Your Workspace
Lay down newspaper or work on a cutting board to catch mess and keep the area clean
- Remove the Scales
Hold the fish firmly by the tail. Using a fish scaler, the blunt edge of a knife, or a specialized tool, scrape from the tail toward the head to remove scales. Rinse the fish under cold running water to wash off loose scales
- Make the Initial Cut for Gutting
Place the fish on its back. Insert a sharp knife tip into the belly near the anal opening (vent) and carefully cut up toward the head, stopping at the base of the gills. Keep the blade shallow to avoid puncturing intestines
- Remove the Guts
Open the abdominal cavity and pull out the entrails in one piece if possible. Remove the dark kidney along the spine with a spoon if present. Cut out the anus in a "V" shape to ensure the cavity is clean
- Remove the Gills (Optional)
If you plan to remove the head or cook without it, open the gill plates and cut out the gills. Some fish, like trout, are often cooked with the head and gills removed
- Rinse the Fish Thoroughly
Rinse inside and outside the fish under cold running water to remove blood, entrail bits, and any remaining scales. Pat dry with paper towels
- Trim Fins and Head (Optional)
Cut off dorsal and other fins if desired. Remove the head by cutting behind the gills if you prefer. Some cooks leave the head on for flavor
- Clean Up
Wash your knife, cutting board, and hands thoroughly with warm soapy water. Dispose of guts and scales properly to avoid contamination and odor
Following these steps will prepare your fish for cooking safely and efficiently, ensuring good flavor and hygiene
