Step 1:
The first step in how to cook a fish is to gather all the necessary materials. You will need a good filet knife, sharpened, and a flat surface such as a kitchen counter or table. Be sure to have a waste can nearby to dispose of the innards and the bones. Before starting in with your knife, wash the fish in cool running water to remove any slime. Then, cut off the pectoral fins on both sides of the fish. Remove the scales by scraping the fish with the dull edge of a knife. Using short strokes, run the knife from head to tail. Skip this step you plan to skin the fish first.
Step 2: Gutting the fish
Hold the fish flat against your cutting board and make a slit from the under the anal fin near the tail up to the jaw. Cut through the belly, reaching the gills. Remove the guts with your fingers or a spoon. Scoop out the reddish-brown kidney line along the backbone. Cut out all of the gills. Rinse out the cavity with cool water.
Step 3: Removing the head and tail
The next few steps in how to clean a fish involve cutting off the tail and head. You should cut the head just below the gills. The tail should be removed where it joins the body.
Step 4: Cutting along the backbone
Lay the fish flat and cut across the body. Follow the backbone, but be careful not to cut through it. Once that's done, cut down along the rib bones all the way to the bottom of the fish. Continue by cutting along the bottom of the fish to remove the fillet. Turn the fish over and repeat this step.
Step 5: Removing the skins
Grasp the skin
with your fingernails and cut down to the skin. Peel it away from the
meat as you move the knife down. After you have removed the skin, you
may want to cut out the ribs, so you end up with a boneless, skinless
filet.
To store your filets, fill a zip lock bag or plastic container with some salt and water and place in the refrigerator. Or freeze them. Once you've mastered how to clean a fish, you'll be able to enjoy fresh fish hassle-free.
The first step in how to cook a fish is to gather all the necessary materials. You will need a good filet knife, sharpened, and a flat surface such as a kitchen counter or table. Be sure to have a waste can nearby to dispose of the innards and the bones. Before starting in with your knife, wash the fish in cool running water to remove any slime. Then, cut off the pectoral fins on both sides of the fish. Remove the scales by scraping the fish with the dull edge of a knife. Using short strokes, run the knife from head to tail. Skip this step you plan to skin the fish first.
Step 2: Gutting the fishHold the fish flat against your cutting board and make a slit from the under the anal fin near the tail up to the jaw. Cut through the belly, reaching the gills. Remove the guts with your fingers or a spoon. Scoop out the reddish-brown kidney line along the backbone. Cut out all of the gills. Rinse out the cavity with cool water.
Step 3: Removing the head and tail
The next few steps in how to clean a fish involve cutting off the tail and head. You should cut the head just below the gills. The tail should be removed where it joins the body.
Step 4: Cutting along the backbone
Lay the fish flat and cut across the body. Follow the backbone, but be careful not to cut through it. Once that's done, cut down along the rib bones all the way to the bottom of the fish. Continue by cutting along the bottom of the fish to remove the fillet. Turn the fish over and repeat this step.
Step 5: Removing the skins
To store your filets, fill a zip lock bag or plastic container with some salt and water and place in the refrigerator. Or freeze them. Once you've mastered how to clean a fish, you'll be able to enjoy fresh fish hassle-free.
There are plenty of different ways to prepare Alaskan seafood. The Alaska Seafood Marketing Institute has great recipes to help you create the perfect dish.
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