Catching fish is one of my passions, but cleaning them ranks near the bottom on my list of favorite passtimes. The nasty chore, however, must be done in order to make the fish ready for cooking. At a minimum, the scales and "innards" must be removed. Removing the head is optional.

One thing that makes a fish hard to handle is its slimy protective coating. I've found that by placing the live fish in ice for an hour or so, much of the slippery substance is dissolved and the flesh is firm, making the fish much easier to grip. This process also allows the fish to die. Live fish can flop around on the cleaning table, and besides, I don't like the idea of vivisection.

Some specimens, like blues, for example, are bloody. Many experienced fishermen "bleed out" such fish before cleaning and scaling. To accomplish this task, make an incision in the blue's throat and another one on the spine where the tail and back join. Once you've made the cuts, place the fish on ice.

Once your fish is chilled and dead, place it on an outdoor fish cleaning station or sturdy table, which is hopefully near a water hose. A rough surface like wood works better than a slippery surface like tile.

Scale the fish first, using either a dull knife or a fish scaler. The scales overlap each other from the head to the tail, so you want to "go against the grain." Work from the tail to the head, using short, quick strokes. When you think the scales have been removed, rinse the fish in cool water and run your hand along the fish. If you discover any remaining scales, remove them.

If you want a headless fish, cut the head off just behind the gills, leaving as much meat as possible. Beheading the fish makes it much easier to remove the entrails.

To clean the inside of the fish, insert a very sharp fillet knife into the anus, and cut all the way to the pectoral fins. If your fish is headless, cut all the way to the end of the belly. Next, open up the fish and pull out the internal organs. Using a dull knife, scrape away any organ remains still clinging to the abdominal cavity.

Some species, like red drum and bluefish, have a dark line of flesh that's visible once the fish has been gutted. You want to cut this away; it can make the flesh taste strong or "bloody."

Some anglers like to remove the fins at this point, claiming they make the fish taste "fishier." Some fish eaters, however, like to munch on the crispy fins when they're battered and fried. To remove the fins, clip them off with kitchen shears, or with wire cutters for larger fish.

Once your fish has been gutted and scaled, you need to rinse it well in cool running water. Rub the cavity to make sure it's perfectly clean. Either cook the fish right away, or place it in the refrigerator or on ice. If you plan on freezing your catch, double-bag it in a ziploc and cover it with water. The ice-encased fish will retain its taste and texture much longer when frozen in this manner.

Learn more about this author, Holle Abee.
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