How to Clean and Scale Whole Fish
A whole fish provides flavor and moisture that fillets simply cannot match. It requires a bit of tactile work, but once you get past the initial resistance of the scales, the process is straightforward.
Control the mess early
Scales fly when you scrape them. Working inside a deep sink or holding the fish underwater while scraping prevents them from coating your entire kitchen.
- Flexible filleting knife
- Large kitchen shears
- Sink with cold running water
What goes in.
- 1Whole fresh fish, gills and eyes bright
Avoiding the gut sack
When slicing the belly, keep your knife tip pointed upward to avoid puncturing the intestines, which ruins the meat.
The method.
Scale the fish
Hold the fish firmly by the tail. Using the back of your knife—not the blade—scrape from the tail toward the head. Apply firm, short strokes to lift the scales until the skin feels smooth to the touch.
Open the belly
Insert the tip of your shears or knife into the small hole near the anal vent. Cut forward along the midline of the belly up to the point where the gills meet the head.
Remove the entrails
Reach into the cavity and pull the gills and innards out in one motion. If they are stubborn, use your shears to snip the connective tissue near the head.
Clean the blood line
Run your thumb along the dark vein-like line running along the inside of the spine. Use cold running water to scrub this area clean until the water runs clear.
When it doesn't go to plan.
Pat the fish completely dry with paper towels after rinsing; moisture is the enemy of crispy skin.
If the fish is slippery, grip it with a dry kitchen towel to maintain better control.
Always cut off the pectoral and dorsal fins with shears if they are sharp, as they can easily puncture your skin during handling.
The ones that keep coming up.
How do I know if I got all the scales off?
Run your fingers from the head toward the tail. If you feel any resistance or catch, there is still a scale there.
Should I remove the head?
It is optional. Keeping it on helps retain moisture during roasting, but remove it if your pan is too small.
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