How to Clean Fish

Do you need to know how to clean a fish? If you've been fortunate enough to catch a fish big enough to eat, you'll need to prepare it for cooking. Fortunately, the process is simple, requiring only a sharp knife and a sure hand. Read on to learn how to clean a fish, step by step.

How to Clean Fish

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How to Clean Fish-Part 1 of 8

source: www.youtube.com

This video was produced by the Alabama Cooperative extension system. This video covers the various tools and implements that are used to clean a fish. The equipment includes sharp knives and a sharpening steel. Some people use electric knives. Either a table knife or a spoon can be used to remove scales. A pair of skinning pliers can also be useful.

Introduction

In most cases, if you need to clean a fish, it will be one that you or your spouse has caught. Occasionally, you may encounter a whole fish in the market. If you're cleaning a whole fish that you've purchased, you can perk it up by adding a few tablespoons of lemon juice to the water you wash it with before you clean it.

Step 1: Wash the Fish

A fish should be cleaned as soon as possible after it's been caught. The first step in cleaning a fish is to wash it off thoroughly with clean water. If you're washing it at the camp site, it's best to use water that you've carried in, or water that you've boiled, rather than just rinsing it off in the lake water.http://www.activeangler.com/how-to/clean.shtml Pat the fish dry with paper towels after you've rinsed it off, so that it will be less slippery when you're cleaning it.

Step 2: Descale the Fish

If you're going to be skinning the fish before cooking it, you can probably skip descaling. If you're not sure how you'll ultimately be preparing the fish, or know you will be cooking it with the skin on, then you'll want to descale the fish.

Place the fish on a large sheet of newspaper. This will help contain the mess.
Hold onto the fish with a cloth.
While holding the fish flat, position the dull edge of a knife or a fish scaler at a 90 angle to the skin.
Make short strokes from the tail to the head, removing the scales.
Flip the fish over, and repeat on the other side.
Rinse and dry the fish.

Step 3: Gut the Fish

After gutting the fish, you can cook it as is, freeze it, or skin and bone it.

With a sharp knife or scissors, slice the fish open along the belly.
Remove the entrails and the congealed blood pocket under the backbone with a sharp knife and spoon.
If you wish, remove the head, tail, and back fin.
Rinse the fish inside and out.