How to Clean Fish

Cleaning a fish properly ensures it's safe and pleasant to eat. Here's a step-by-step guide on how to clean a fish efficiently:

What You'll Need

• Sharp fillet knife or scaling tool
• Cutting board
• Bucket or trash bag (for waste)
• Running water or a clean rinse station
• Gloves (optional)

Step 1: Rinse the Fish

Rinse the fish under cold water to remove any slime, dirt, or debris from the skin.

Step 2: Scale the Fish (if not skinning)

• Hold the fish by the tail.
• Use a fish scaler or the back of a knife.
• Scrape from tail to head against the grain of the scales.
• Rinse again to wash off loosened scales.

Skip this step if you plan to skin or fillet without the skin.

Step 3: Remove the Fins (optional)

Using kitchen shears or your knife, trim off the fins—especially the dorsal and pectoral fins—to make handling easier.

Step 4: Make the Belly Cut

• Insert the knife into the vent (the hole near the tail).
• Slice up along the belly to the base of the gills.
• Be careful not to puncture the intestines.

Step 5: Remove the Guts

• Pull out the internal organs with your hand or a spoon.
• Scrape out any dark tissue lining the body cavity (kidney) along the backbone.

Step 6: Rinse the Cavity

Thoroughly rinse the inside of the fish under cold running water to remove blood and debris.

Step 7: Fillet (Optional)

If you're filleting:

• Make a cut behind the gills down to the backbone.
• Turn the knife and slice along the backbone toward the tail, keeping the blade flat.
• Flip and repeat on the other side.

Final Step: Chill the Fish

Store the cleaned fish in a cooler or refrigerator until ready to cook. Keep it cold to preserve freshness.