Preparing Fish - How to Clean, Gut, Scale and Skin Your Fish
Although your fishmonger will be more than happy to clean and prepare your fish for you before you take it home, if you catch your own fish, or a friend presents you with a huge whopper of a specimen for you to cook for everyone, it would be handy if you knew exactly what to do with it.
There are several stages that must take place before you are able to cook the fish and eat it.
For a moist, juicy fish, remove the scales but leave the skin on through cooking, as most of the moisture and flavour is contained within the skin of the fish. If you remove the skin, you may find that your fish dries out quite a lot and becomes somewhat flavourless, particularly when grilling on baking it. |
Cleaning the fish - How to clean the fish for cooking | |
So, scaling the fish wasn't too bad and the job could be avoided if you cook the fish first and then remove the skin afterwards. Removing the guts though, if cooking the fish whole, cannot be avoided. It is not a job for the squeamish either. |
You may choose to leave the head and tail in place if you are cooking the fish whole but the eyes and gills must be removed. Alternatively, you can cut the head off just below the gills, through the backbone and cut the tail off too or the tail can be left in place. |
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Skinning fish - How to skin the fish |
Skinning a whole round fish |
Skinning a whole flat fish
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Skinning fillets of fish | |
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