Cleaning fish is probably the least enjoyable part of the catch-clean-cook-eat process, but it must be done.
If you learn the best methods and use the right tools, cleaning fish is much easier than it might otherwise be.
And it's important to get it right - after all, you’re going to eat it.
So here we'll take a look not just at the cleaning and gutting techniques, but also at the preparation for cooking.
First though, the fish must be killed quickly to avoid any unnecessary suffering.
There are several ways of getting this unpleasant business out of the way. Your choices are:~
Feel free to use a drop more to toast the fish's
Why would you want to do this? Well, if your catch is a hard-fighting gamefish and has had to endure a long, hard struggle before you managed to land it, lactic acid will have built up in its muscle fibre, which can potentially taint the taste of the flesh.
This is particularly true of tuna. Bleeding the fish immediately after killing it - preferably before its heart stops beating - will remove any such taint. All sushi grade fish is bled in this way.
Here's where to make the cuts that will properly bleed the fish:~
Blood should now be flowing freely from each of these cuts. If it isn't, make the cuts deeper, or longer, or in a slightly different position until it is.
Small fish like atlantic mackerel should be clubbed smartly on the head, and have their throat cut below the gills. Swill them around in a bucket of seawater until the blood stops flowing.
Ocean gamefish are conveniently equipped with a narrow, wrist-like tail section and a strong, broad caudal fin (the tail fin) which enables you to safely hitch a tail rope around them. Do this now and tow it astern for 10 minutes or so to let the fish bleed out. Watch out for sharks! Use these ten minutes to wash down your cockpit, which will be looking rather colourful.
Read more about gutting fish...
Always wear a cut-proof fishing glove when cleaning fish - obviously on the hand that isn't holding the knife (yes, I've seen it done).
These are constructed with a cut-resistant stainless-steel core wrapped in a high-tech polyester and vinyl material. Sharp points will penetrate them but a slicing blade won't. I've been very thankful that I was wearing one of these on more than one occasion when cleaning fish.
But back to the job in hand. With the fish lying limp and bloodless, and with your tools for cleaning fish to hand, you can now begin gutting the fish.
You'll need to remove the fish's internal organs first, as the bacteria living in the gut will rapidly cause the flesh to deteriorate if you don't.
Cleaning fish can be a messy business, but with practice this method of cleaning fish will make light work of it.
First though, decide how you want to prepare your fish for the table. Why? Well, if you choose to fillet it, you won't have to bother with the fish cleaning bit. Otherwise there are various parts of the fish you'll need to remove.
These are your main options:~
You're going to need a finely honed filleting knife for this, together with some means of keeping that edge razor sharp.
Some fish lend themselves more to the filleting approach than others. It's largely a matter of body shape.
Laterally compressed fish (that's when they look tall and relatively slim when viewed head on - or wide and very slim in the case of flatfish) are ideal candidates, whilst round sectioned fish like tuna and wahoo for instance are best steaked - that's sliced into cutlets.
Not only is there no need for cleaning fish at all if you fillet them, if you go on to skin the fillet, you won't need to scale them either.
And the easiest fish of all to prepare? Skates and rays. Cleaning squid, octopus and cuttlefish is a straightforward affair too - once you know how to do it.
Read more about filleting fish...
Unlike filleting, where both sides of the fish are removed independently, steaking requires that the fish is scaled, de-finned and cleaned first. Then...
Scale it, gut it, remove the gills if you're leaving the head on, and grill it on the barbie. A perfect approach for pan-sized fish.
So that's the 'cleaning fish' and 'preparation for cooking' processes taken care of. Now let's head on to 'cooking the fish'...
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