The Great Outdoors : How to Clean a Fish

When dinner is the day’s fresh catch, what was hooked with a rod and reel needs to be cleaned before cooking. Experienced anglers make quick work of this task, but novices may find these guidelines for scaling and eviscerating fish helpful.

The scales of trout and salmon are so small that removing them really isn’t necessary. Most other fish, however, need to be scaled unless they’re to be skinned before or after cooking.

Scale the fish by placing it on a flat surface covered with newspaper. Holding the fish by the tail with one hand, scrape with a serrated fish scaler or short knife, working from the tail toward the head, in short, firm strokes. Scale both sides, as well as the belly and areas near to the fins. Since scales have a tendency to scatter, doing this job outdoors will minimize cleanup.

To remove the entrails, cut away the vent on the bottom side of the fish (Step 1) along with a small area of the flesh around it. Beginning at that opening, make a shallow slit up the belly (Step 2) to the jaw below the gills.

Separate the gills by cutting through the layer of skin on each side to the point of the jaw (Step 3), then insert an index finger into this opening (Step 4) and pull down and back to the vent, removing the jaw, gills and entrails in one unit (Step 5). This takes a good tug, especially in larger fish, and it helps to use the index finger of the other hand to hold onto the fish while pulling.

After rinsing the inside of the fish with water, the dark-colored kidney that lies below a thin membrane along the spine will be visible (Step 6). Remove this by scraping along the spine with a thumbnail from the mouth (Step 7) to the tail. In larger fish this may need to be done with a knife or spoon. Rinse well again, pat dry and the fish is ready for cooking (Step 8).

Times deputy photo editor Larry Armstrong uses this old British recipe for preparing trout. In Scotland and Ireland, ghillies (sometimes spelled gillies) are hunting and fishing guides whose duties also include cooking.

GHILLIES’ TROUT

6 slices bacon

3 to 4 (3/4-pound) trout, cleaned

Flour

1 cup whipping cream

Saute bacon in large skillet until crisp. Remove and drain on paper towels. Cool slightly, then crumble and set aside. Reserve bacon drippings in skillet.

Dredge trout lightly in flour, then place few pieces bacon in cavity of each fish. Reheat bacon drippings, place fish in pan and saute over medium heat 5 minutes.

Turn fish. Pour whipping cream into pan and blend with bacon drippings. Cook fish another 5 minutes.

Remove fish from pan. Continue cooking sauce until slightly reduced. Serve fish with sauce and remaining reserved crumbled bacon. Makes 3 to 4 servings.

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