Cleaning Your Fish

This is usually done by the fishmonger but, if you or your friends have caught a fish, it is handy to know what to do.

Fish scale your fish.

A fish scaler(obtainable from hardware stores) is best, but a firm-bladed knife can be used. Hold the fish firmly by the tail and scrape it, in short strokes from the tail towards the head, ensuring that all scales are removed. This should be done as soon as possible after catching the fish as the scales are then easier to remove. If doing this job at home, don't use the sink as the scales can clog the drain.

Flat fish

Fish cut off fins. Then cut a slit on the dark- skinned side under the gills. Then insert the first finger into the opening and remove the entrails. Wash the fish well in the cold water. Then wipe in dry and sprinkle with lemon juice.

Round fish
This can be done and two ways. Either the entrails can be pulled out through the slit gills, as in the case of flat fish, or you can slit the belly open and remove the gut through the slit. Then coat your hand with coarse salt and scrape out the black lining inside the fish. Wash well and dry.

Skinning Fish

Flat fish
When skinning a flounder or roder flat fish, cut the skin along the back and belly, as above, then across the fish very close to the tail. Then loosen the skin from the fish by dipping your fingers first in salt and then pull the skin off in one piece.

Round fish
Wuth a sharp knipe, and working from head to tail, make cut on each side of the dorsal fin; as close to it as possible. Remove the pectoral fins. Then make another cut at right angles to the first one, close to the back of the gills. Hold the skin firmly at a from corner and strip it from front to back.

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