Those who fish for a hobby are experts at cleaning fish. But everyone’s got to learn how to perform this skill at one time or another. Here are a few tips on how to prep your catch, or what you just bought at the market.
Keep it fresh
If you’re cooking your catch, don’t leave it lying on the bottom of the boat, exposed to the elements (grime, fumes, and the heat of the sun). Store them on ice or keep them in a bucket immersed in water, hanging on a stringer. Your nearby tackle store may be selling some unsnappable loops which are used to hold the fish via its gills or lower jaw.
Decide what to do with it
You need to decide on this before starting because there are times when you need the skin on and times when you don’t. If you’re intending to deep-fry or grill the fish, the skin has to be left on to keep the meat intact, and if this is the case, the scales need to be removed.
Scaling the fish
To prevent scales from flying all over the place, scale the fish in the sink under cold running water. Use a de-scaling implement. Don’t use the knife you’re going to slice the fish with, as scaling may dull it. You can also try using the inner edge of a tablespoon for this purpose.
Now, do the dirty job
Cut along its belly to open it up – start just next to the anal vent which is right next to the tail and cut along the entire length of the belly, creating a vertical slit. Expose the gills and pull back on the cartilage and scoop out all the entrails you’ll find underneath.
Off with its head
Some prefer to leave the head of the fish on for better plating, but you can of course chop it off if you want. You use a larger knife for this as you may have to slice through a tough backbone, especially on large fish. Aim for the area behind the pectoral fins (those near the gills) and angle the knife toward the head. Give it a good quick chop to make a clean cut.
Rinse it thoroughly
Run the de-scaled and gutted fish under cold water, making sure that all the remaining entrails are washed off.
Slicing the fish
To make fish steaks, make uniform diagonal cuts measuring ¾ inch to 1 ½ inches starting from just behind the head to the tail. Cut across the side, slicing through the backbone, and out the other side.
Cooking methods for fish fillets are broiling, grilling, or pan-frying. Using a good, sharp knife that is relatively flexible, lay the fish on its side and enter from behind the pectoral fin. Move toward the head, turn direction, and slice down the length of the fish’s body, culminating at the tail.
With the filleting knife still inside the fish, move the knife in a clockwise direction until it faces the tail. Slide it down the length of the backbone toward the tail. Keep as close to the backbone as possible but never through it.
To skin the fish, hold on to the tail and slip the blade between the meat and the skin, keeping as close to the skin as possible. Keep the blade slightly angled toward the skin and work your way down to the head end. After finishing your slices, rinse them thoroughly under cold running water.