Cleaning a fish is a rather simple, though not always pleasant, job; having said that, after having tasted the glory of having caught dinner with your own hands, remember that you have to dirty them with a little blood and guts. Make sure you have a properly sanitized work surface and throw away all raw animal scraps.
Steps
Method 1 of 2: Clean the Fish
Step 1. Keep a plastic bag or garbage pail close at hand to dispose of the entrails and spines
Also line your work area with newspaper to keep it clean. Prepare an area for scraps before you start cutting, so you can quickly discard the guts and inedible pieces without having to move excessively. The newspaper sheets placed on the table effectively absorb the liquids that inevitably come out of the fish.
Step 2. Quickly scrape the body of the fish with a blunt knife or spoon to remove the scales
You have to drag the tool in the opposite direction to their growth, from the tail towards the head. Try to make short, shallow movements to put the knife under the scales and quickly lift them; you can also use the dull edge of the knife for this operation, keeping it almost perpendicular to the body of the fish.
- Do this on both sides and the back of the animal.
- It is worth working under running water or simply keeping the fish submerged under water to prevent the scales from splashing all over the place.
- Don't worry if you miss a few, they are not very good but they are not dangerous.
Step 3. If you are cleaning a cottidae, catfish, or other thick-skinned fish living in the bottom, consider skinning it
These fish have hard, unpleasant skin that most people remove before cooking. Proceed by making a 2-3 cm incision where the head engages the body, grab the head and tear the skin towards the tail. at the end, rinse the meat thoroughly.
Step 4. Make a shallow cut from the anal opening towards the head
The small hole you can see on the back of the abdomen, near the tail, is the anus. Use a sharp knife and carve the belly from this opening towards the head, stopping at the level of the gills.
Do not let the blade penetrate too far, otherwise you risk severing the intestines; you just have to open the abdominal wall to extract intact bowels and avoid unsightly leaks
Step 5. Use your fingers or a spoon to extract the internal organs
Remove everything in the abdominal cavity; the long, rubbery bowels shouldn't put up much resistance. Make sure you don't forget anything inside the body, such as the large black kidney near the back or some filaments of intestine along the abdominal walls.
Step 6. Scrape off any dark membranes you find inside the animal
It is not present in all fish, but if you notice it, you have to extract it; it has an oily, very intense fishy flavor and it would be a shame if it spoiled the aroma of the dish.
Step 7. Cut off the head if you don't want to cook it by severing it just behind the gills
This is not a mandatory step, it all depends on the cooking technique you have chosen, since this part gives flavor and intensity; in some cultures, fish cheeks are also considered the most delicious part.
Step 8. Remove the dorsal fin by pulling it firmly from the tail towards the head
Just as with the fish head, you can avoid removing this portion, but it is recommended to do this to get rid of many small bones; just grab it near the base and pull it quickly in the opposite direction, it should tear neatly from your body.
Step 9. Rinse the fish both inside and out using cold water
Do not forget the external part and remove the residual scales, wash the abdominal cavity to clean it from the blood and the last residues of the bowels; now the fish is ready to be cooked!
Method 2 of 2: Fillet the Fish (Quick Preparation)
Step 1. Lay it on its side and make a cut just behind the head until the blade hits the spine
Do not cut the latter, you just have to get to touch it with the knife.
Step 2. Make an incision around the head with an arched cut
Remember not to exceed the depth of the spine; you don't have to decapitate the fish, but get to the middle of its body.
Step 3. Turn the blade and make a horizontal cut from head to tail along the spine
In practice, you cut the side of the fish by removing all the side and the skin; the knife must move perpendicular to the spine, which is a guide to obtain a nice fillet.
Step 4. Turn the fish and repeat the procedure on the other side
Perform the same movements by removing the other fillet.
Step 5. Lift and remove the meat from the rib cage using a smaller knife
The rib cage is composed of a series of small translucent bones positioned in the lower third of the animal; they should come off in a single block.
Step 6. Remove the flakes or the entire skin
If you want to cook the fillet with the skin, use the blunt edge of a knife to scrape off the flakes; make short movements, from the tail to the head and from the bottom to the top, to quickly detach these elements. If you don't want to hold the skin, simply slide the blade under it and remove it.
Step 7. Alternatively, use a sharp knife to slice the fish crosswise into chunks
Proceed by sliding the blade perpendicular to the spine, obtaining slices 2-3 cm thick. This preparation is generally reserved for large fish, such as salmon or trout, and allows you to keep a piece of spine in each slice.
Advice
- If you don't know the type of fish, don't eat it; if you decide to consume it, remove all the fins as some have dangerous spines.
- Clean and gut the fish only if it is longer than 7 cm.
- If you catch a fountain char, know that all the fins are edible; if you fry them with butter and flour, they taste like chips.
Warnings
- Some people have accidentally eaten the wrong tropical fish. The general rule indicates that all fish from temperate waters can be eaten, but those that live in tropical areas should be avoided. Do not consume seafood from tropical areas unless you are absolutely certain that they are not poisonous.
- When you eat a fish, know that there are always bones left, no matter how carefully you have cleaned it. The bones are edible, but be careful they don't get stuck in your throat.
