How To Clean Fish
How to clean fish before you can cook it? Fish has to be cleaned well and the process varies depending on the type of fish to clean as well as the recipe it is going to be used in. While scaling and gutting are the two common steps for cleaning all kinds of fishes, removal of head and gills depend on type of recipe too. Sometimes the fish is cooked as a whole where, normally, the head is not removed while there are recipes where the head is severed and then the fish is cooked whole or cut into steaks and fillets.
Steps for Cleaning Fish
- Wash fish under running tap water. It is best to avoid using stream or lake water to avoid contamination.
- Place fish on cutting board or in a bowl. Using a scraper or dull end of the knife scrape the scales of the fish. Hold the fish by its tail and begin to de-scale from tail to the gills. Keep the strokes short but effective. The scales will fly everywhere and the bowl can catch most of it. If the recipe demands skinning of the fish, scaling is not necessary.
- Turn the fish on to its side and insert the knife just below the gills.
- Make a cut beginning from the gills to the posterior vent through the belly to slit open the fish’s stomach cavity.
- Using your fingers, reach inside and remove all entrails.
- Make sure that the cavity is completely empty.
- Rinse the cavity very well under running water.
- Insert knife just below the fins and pull them out.
- Wash the fish inside out with fresh running water.
- Store in refrigerator until cooking.
Requirements for Fish Cleaning
- Good sharp knife.
- Cutting board
Tips to Clean Fish
- Clean fresh fish as soon as possible.
- Take care not to hurt your hands with fish bones.
Watch the video to pick up more tips on how to clean fish and use fish to make delicious dishes.