Cleaning a fish is the process of removing the scales, guts, fins, and bones from a fish so that it is ready to cook or store. There are different methods of cleaning a fish depending on the type and size of the fish, but here are some general steps that you can follow for most fish:
- First, you need to have a clean work surface, a sharp fillet knife, a dull knife or spoon, a pair of scissors, and some newspaper or plastic bags to dispose of the waste. You also need to rinse the fish in cold water and pat it dry with a paper towel.
- Next, you need to scale the fish by scraping the scales off with the dull knife or spoon. Start from the tail and work your way up to the head, holding the fish firmly by the tail or head. Make sure to scale both sides of the fish and around the fins and gills. You can skip this step if you are cleaning a catfish, which has no scales.
- Then, you need to gut the fish by cutting a small hole in the belly near the anus and slicing along the belly up to the head. Be careful not to cut too deep or you might puncture the intestines. Pull out the entrails and discard them. You can also cut off the head if you want, or leave it on for some recipes.
- After that, you need to remove the fins and tail by cutting them off with scissors or a knife. This will make it easier to fillet the fish later. You can also remove the skin if you want, or leave it on for some recipes.
- Finally, you need to fillet the fish by cutting along the backbone from the head to the tail, following the natural curve of the fish. You should end up with two fillets on each side of the fish. You can also remove any bones that you see or feel with your fingers or a pair of tweezers.
These are some basic steps for cleaning a fish, but you can also find more specific instructions and videos for different types of fish below. For example, here are some links that show you how to clean catfish1, bluegill2, and bass. I hope this helps you enjoy your fresh catch!
Bluegill:
Bass:
Catfish:
Trout:
