by Tierney O'Hara

Created on: August 02, 2009   Last Updated: November 06, 2011

How to clean a fish

Fishermen and people who love the taste of fish have had to overcome the ick factor and learn how to quickly and confidently clean fish. So if you have the "guts" to tackle the process of cleaning a fish, prepare yourself with a very, sharp knife, a butter knife, a long bib apron, newspaper and running water.

Use your imagination to take your mind off the messy unpleasant job awaiting you by visualizing a lovely piece of pure white fish, drizzled with buttered breadcrumbs and bathed in a champagne shallot glaze. Sometimes this helps to remind you that when it comes to gutting and scaling fish, the end does justify the means.

If possible, clean the fish outdoors or in the basement, if you have a set tub. Marriages have crumbled over errant scales found on the ceiling or mystery intestines stuck to the side of the kitchen sink.

To get to that beautiful and tender piece of fish, you have to remove all the less beautiful and tender parts of the fish.

Scaling refers to removing the spiny scales on the fish skin. Some people choose to remove the skin which also removes the scales, but skinning also takes away the protection from spoilage that fish skin provides.

Most people just remove the scales leaving the skin to keep the fish from drying out during the cooking process. Remove all fish scales prior to gutting the fish or taking off the head. By scraping off the scales, you also scrape away the pockets of bacteria that hide under those scales, so your fish will last longer whether refrigerated or frozen.

Gutting is really just splitting open the fish and removing the innards. You will see the difference between the solid flesh of the fish and the odd assortment of inner organs. Simple, right? Got your apron on? Let's go.

1) Trim all the fins off the fish with kitchen shears

2) Hold the fish with one hand and scale by scraping it with the butter knife from tail end all the way to head.

3) Remember to remove scales from the underbelly, fin and gill area also.

4) With your sharp knife, start a cut right in front of the anal fin all the way to the gill area.

5) Pull out the "guts" which are contained by a thin abdominal membrane.

6) Scrape the inside of the fish with the butter knife until all suspect gelatinous substances are removed.

7) Remove head at any time if you desire.

8) Are all scales, gills, and internal organs removed? If yes, run under cold water and store on shaved ice.

You'll have blood splatters, scales and unknown organ "goo" all over the place so do your work on newspaper and you can roll it up and throw it out with ease.

Now comes your well deserved fun: deciding exactly what recipe you want to use to cook this utterly fresh, clean, healthy, nutritious gift from the sea.

Learn more about this author, Tierney O'Hara.
Click here to send this author comments or questions.