QUICK GUIDE TO SCALING AND CLEANING FISH TO COOK
For the best possible catch of the day you want to take care of your fish from the moment you have caught it. The best way to care for a fish is to keep it alive with a live well. Always use the same water you are fishing in. Cooking a fish whole is a great way to enjoy a fish you have just caught. You will still have to clean it. Here are some important points to consider. The last thing you want on a camping or fishing trip is getting sick.
HOW TO SCALE A FISH
Scaling a fish is done before you start cutting. Use the dull side of the knife for scaling. You simply place the knife at a 45 degree angle and scrape away from your body while holding the fish by the tail. Use smooth and steady motions.
It’s really easy to make a huge mess when scaling fish. One way to avoid this is to use a large garbage bag and do you work inside it. We bet you will appreciate this small tip instead of cleaning up a mess that seems to stick to everything.
HOW TO CLEAN A FISH
Start by resting the fish on your cutting board. Insert the knife into the fish’s belly close to the anus. Move the knife along cutting towards the head. You only want to cut the skin of the fish. Don’t insert the knife too deep or you will cut the intestines.
Open the body of the fish in a V shape from the head. The head will have the largest opening down to the anus. Pull out the entrails. Use a spoon to scrape out the kidneys by the back bone (if your fish has them).
Rinse out the cavity with fresh water and wash the skin. If you see a dark abdominal lining, scrape this out to rid the fish of a strong oily flavour.
TIPS AND WARNINGS
Watch out for sharp fins because they are sharper than they look.
Watch out for sharp teeth
Always be careful when holding the fish by the head
Always use a fish filleting glove
Do you have any cooking secrets? Let us know and share with everyone.