How to Remove the Head of a Fish*
How to Remove the Gills of a Fish*
A Special Note on Striped Bass*
If you’ve caught the fish rather than purchasing it whole, you must remove the organs as soon as possible. If you are still on or at the water, this is a good time to do it because it’s important to have a clean water supply close-by. You’ll also want a good fresh water supply even if your fish has been ‘cleaned’. It’s the way to wash away the scales and debris. I find that being outside with a good hose is best for larger fish – this was a 29″ Striped Bass – but for small fish being close by the kitchen sink works well. To clean the fish, make an incision at the bottom of the belly from above the small front fin below the gills to the beginning of the tail section.
It’s a natural cavity and usually opens easily. With your hands, remove all organs you find in the cavity, discard and rinse the cavity clean. Either continue with scaling, skinning and filleting immediately or put on ice until you can finish. Since fish is very perishable you’ll want to do it as soon as possible and don’t let the fish stay out of it’s iced state.
Like cleaning a fish, scaling one involves ‘getting up in there’. It’s just that this time it’s with the back of a heavy knife (I’ve never liked fish scalers – simply no need). With fresh running water close by and a chef’s or other larger heavy knife, begin by grasping the fish by the tail. Grasp firmly, covering as few scales as possible. If it’s your first time (or even second or third) go slowly, take your time and always keep the knife pushing away from you.
Starting just above the tail, push the back of your knife up under some scales and move the back of the knife gently at a roughly 45 degree angle toward the head. The scales will pop right out, but you may have to make two or three passes over an area to get them all. If you try to go too quickly though, scales will fly everywhere!!
Again, take your time, be careful and rinse often, trying to catch as many as you can before they go down the sink or your driveway. By running your hand tail to head you will feel whichever ones you’ve missed.
If the fish you are scaling has a large, sharp or pointy dorsal fin (the larger fin on the back of the fish), you may want to remove it before scaling. It’s difficult to work around and can prick you as you are working with the fish. Carefully cut below it down the back. Work your way down the entire fish and use a smaller knife for the belly section or a small fish if you’s like. Rinse the scaled fish well, giving one last check for those you may have missed.
How to Remove the Head of a Fish:
Once the fish is cleaned, scaled and rinsed, it’s time to remove the head (unless you are cooking the fish whole). To accomplish this, start a cut on one side of the fish just below the gills and just under the small fin located there. Either straight down or angled toward the tail, cut through one side, working your knife slowly around the top of the spine. Turn the fish over and repeat on the other side. It make take a sharp thwack with the palm of your hand on the back of your knife to make the final sever – careful – do not let the knife slip! If you are going to use the fish head for stock, the gills should be removed, since they will give a bitter taste to the stock.
How to Remove the Gills of a Fish :
I find it easiest to remove the gills once the head is removed. It’s just a matter of making an incision up the throat, spread that open and pull the gills up and toward the tail. With a small knife make two cuts to separate the gills at the base of the head/top of the spine where they are connected. Once again, take your time and be careful – better to make a lot of cuts to the fish than cut yourself! Discard the gills. Your reward for your feat is a beautifully cleaned fish, ready for filetting and with the makings of a fantastic fish stock.
Since fish have similar anatomies, basic techniques are applicable but varying bone structures do come into play. This example is using an Atlantic Striped Sea Bass, which I’ve found similar to cod and haddock. Here in the waters off of Massachusetts it is Atlantic Bass is preferable since it has made a remarkable comeback in population due to concerted efforts of both anglers and marine patrols. It now has a sustainable population in the tens of millions, can be caught from land or sea and is delicious!
Beginning at the tail section, and with the fish laying flat on a steady board, cut along the back to just one side of the top fin (or where it was if you’ve removed it during scaling). Keep your knife flat or at a slight angle, keeping your other hand out of the way and on top of the fish. You will encounter the spine, make your cut just above it , knifeback to belly, sharp edge going toward the head. I’ve tilted the fish up here just to show where the spine is – normally I keep the fish as flat down as I can.
You’ll need to work your knife up toward the head section, getting as much of the flesh from the spine as possible. You may need to make several slow cuts, which will make the fillet a bit ragged, but practice makes this step easier. Better to go slowly at first! Pull the first fillet up and away as you go.
Turn the fish over and repeat, seperatating the spine from the fillet. Again, go slowly and feel your way down the length, keeping your free hand pulling up the spine and away from the knife! I keep the belly portion attached until I’ve separated the fillet. You can then cut it away from the thickest portion and skin it separately. You can keep the tail, spine and any bony trimmings for stock.
The fish fillet is now ready for skin removal – though it could be left on.
This is a very quick step! Starting at the tail end again, with the fillet skin side down flat on a board, grasp the very end and insert a sharp knife, laying almost flat and pointing away from you, between the skin and the flesh. Inch it slowly along a bit until you can grasp the end of the skin. Keeping the knife almost flat and firm and practically still – pull the skin toward you. I find the trick here is in keeping the knife still and flat, just barely pushing it away from you. Be steady and sure and continue until the skin pulls completely away. Either keep the skin for stock, or discard. Note: I only lifted the knife up to a right angle here to show progress being made!
A special note on Atlantic Striped Bass: Some people claim that the Striper has too strong of a taste. The only reason for this is revealed once the skin is removed -
a heavy fat line that can be removed easily with a knife.
Depending on the type of fish you have, you may have to remove some pin bones now (like in a salmon). Run your hands along the fillet, feeling for small bones and either pull them out with you hands, trim with a knife, or pull out with tweezers.From the big fish comes beautiful, clean skinned filets. I think the best part of being familiar with the whole process is that if you do have a whole fish,with very little discarded without being used !
Timeless Gourmet
I used to watch my Grandmother clean fish right after catching them. I’ve never done it myself though. If I ever catch my own fish, I’ll definitely clean it.
lisaiscooking Cleaning fish is my least favorite part – I like the scaling. It’s kind of fun!