by Mac Pike

Created on: August 01, 2009   Last Updated: September 26, 2010

The first thing to do, of course, is catch a fish. This is not as trite as it may appear to be at first glance because fish purchased at a seafood store or market should already be gutted and probably scaled as well. This means that in all likelihood the fish that you are about to clean is one that you or a friend has just pulled from a pond, reservoir or stream.

Large mouth bass are a widely distributed popular game and food fish, so let us use this species as an example. The techniques discussed will be appropriate for most other species.

Scaling is more easily performed before the fish is gutted. The intact fish provides a better surface to work the scaling knife blade against. However, you will wish to remove the dorsal fin by making two deep cuts parallel to the fin and pulling it free with pliers. The dorsal fin tends to get in the way of scaling.

Place the fish on its side, grasp the tail fin firmly. Leather or cotton work gloves are useful here, as are horizontally mounted clamps on a cleaning board specifically designed to clean fish. Fish tend to be slippery, and the clamp will free the hand you would otherwise use to hold the tail. Use a serrated knife or even better, the serrated back of a knife specifically designed for cleaning fish. Start just behind the gills and scrape towards the head, springing the scales loose. Gradually work your way back towards the tail. Flip the fish and repeat.

Some fish, bass for example, do not part easily with their scales. With other species of fish like the black crappie or members of the pike family, scaling is easier. One technique frequently used with largemouth bass specifically involves two clean five gallon pails. One is filled with icy cold well water and the other with water taken boiling from the stove. The fisherman takes each bass, holds it by the tail or jaw with pliers and plunges it into the almost boiling water for about five to ten seconds. Then the fish is then immediately plunged into the cold water, to prevent the heat of the first immersion from beginning to cook the fish. The scales come off very easily and the fish will not be otherwise damaged in any way.

To gut the bass, lay it on its side. Insert a sharp knife at the anus, and cut towards the head. When the knife has come to rest against the bones just behind the head, you have cut far enough. Separating the flesh, grip the mass of entrails, roe, and so forth firmly and stretch them back from the head towards the tail. Sever the

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