Blog: How to Clean and Gut a Fish After You Catch It: A Step-by-Step Guide

Catching a fish is an exhilarating experience, whether you’re on a serene lake, a rushing river, or the vast ocean. But before you can enjoy your fresh catch as a delicious meal, you need to know how to properly clean and gut it. This guide will walk you through the process step-by-step, ensuring you get the best possible fillets for your culinary creations.

What You’ll Need:

  • A sharp fillet knife

  • A cutting board or flat surface

  • A pair of fish cleaning gloves (optional, but recommended)

  • A bucket or container for the guts

  • Fresh water for rinsing

Tips for Success:

  • Keep it Sharp: A sharp knife is crucial for efficient and safe fish cleaning. Dull knives can slip and cause accidents.

  • Stay Clean: Regularly rinse your knife and hands to keep them free of slime and scales.

  • Work Quickly: Cleaning and gutting your fish as soon as possible after catching it ensures the best taste and texture.

Step 1: Preparation

First, make sure you have a clean workspace. If you’re outdoors, a sturdy table or flat rock can work. If you’re at home, your kitchen counter will do just fine. Wearing fish cleaning gloves can provide better grip and protection.

Step 2: Rinse the Fish

Rinse the fish in fresh water to remove any slime, dirt, or debris. This initial rinse makes handling the fish easier and more hygienic.

Step 3: Scale the Fish

Lay the fish flat on your cutting board. Hold the fish firmly by the tail, and use the backside of your fillet knife or a fish scaler to remove the scales. Start from the tail and work your way towards the head, using short, firm strokes. Make sure to scale both sides thoroughly.

Step 4: Make the First Cut

Place the fish on its side. Insert the tip of your knife into the fish’s belly, just behind the gills, and make a shallow cut towards the tail. Be careful not to cut too deep, as you want to avoid puncturing the intestines.

Step 5: Remove the Guts

Open the belly of the fish with your fingers or the knife. Reach in and pull out the entrails, placing them in your bucket or container. If the fish has a kidney (a dark red or black organ running along the spine), scrape it out with a spoon or the edge of your knife.

Step 6: Rinse the Cavity

Rinse the inside of the fish with fresh water to remove any remaining blood or bits of entrails. This step ensures your fish is clean and ready for filleting or cooking whole.

Step 7: Remove the Head (Optional)

If you prefer to cook or store your fish without the head, you can remove it at this point. Make a cut just behind the gills and through the spine. Discard the head or save it for making fish stock.

Step 8: Fillet the Fish (Optional)

If you want to fillet your fish, lay it flat on the cutting board again. Make a cut just behind the gills down to the backbone, then turn your knife and run it along the spine towards the tail, keeping the blade as close to the bones as possible. Repeat on the other side. Trim any remaining rib bones and skin if desired.

Step 9: Final Rinse and Storage

Give your cleaned and gutted (or filleted) fish a final rinse. Pat it dry with paper towels, and store it in the refrigerator if you plan to cook it soon. For longer storage, you can freeze the fish in an airtight container or vacuum-sealed bag.

the wrap up

Cleaning and gutting a fish may seem daunting at first, but with practice, it becomes a quick and satisfying process. Not only does it ensure you get the freshest fish possible, but it also connects you more deeply to your food and the natural world. Happy fishing and bon appétit!