Pin It
Favorite

How to Clean a Fish 

by Sheri Boggs


There's nothing quite so satisfying as peering into an ice chest full of freshly caught lake trout and realizing that after four hours of doing little more than sitting in the sun and drinking beer, you now have dinner. Until, of course, you remember that someone is going to have to clean those suckers.


In my family that task always went to the least squeamish, and my dad would gamely set to work, cigar wedged into the left side of his mouth, while my sister and I watched in horrified fascination. Cleaning fish is a revolting but necessary business; my dad's method gets the job done as quickly as possible.


1. See if your fish needs to be scaled. You can tell by laying him down and gently scraping at his skin with the tip of your knife, moving from the tail towards the head. If the scales are large and flat you've got a scaler; you can either continue scraping "against the grain" with your knife, rinsing with lots of cold tap water, or you can use a copper mesh pad and just scrub the scales away.


2. Using a good sharp filleting knife, make an incision from the "vent" -- it's what you think it is -- under the fish right up there near the tail. Cut in a nice straight line up to the fish's "chin."


3. Next, make a cut right behind the gills straight through the backbone. Snap off the head and, while holding the fish, pull the head and all the entrails down and away from the fish. The motion is not unlike peeling a banana.


4. Throw that nasty stuff away, then take a spoon and scrape away the "kidney line," which is that dark vein running parallel to the backbone. Rinse some more.


5. Some people don't like the dorsal fin left on... fins are easily removed with pliers and discarded.


6. Voila. Your fish should be ready for flourin' and fryin'!





Publication date: 06/10/04

  • Pin It

Latest in News

  • When a Horse Isn't a Horse
  • When a Horse Isn't a Horse

    Gambling machines help Idaho's racing industries limp along — but maybe not for long
    • Jan 28, 2015
  • 'The Time Has Come'
  • 'The Time Has Come'

    Idaho considers protections for sexual orientation; plus, a new Spokane City Council candidate emerges
    • Jan 28, 2015
  • Freeze Frame
  • Freeze Frame

    Some want to limit the release of footage from police body cameras. What would that mean for Spokane?
    • Jan 28, 2015
  • More »

Comments

Subscribe to this thread:

Add a comment

Today | Sat | Sun | Mon | Tue | Wed | Thu
Chad "Cheddar" Rattray Memorial/Fundraiser

Chad "Cheddar" Rattray Memorial/Fundraiser @ Wild Dawgs

Fri., Jan. 30, 3 p.m.-2 a.m.

All of today's events | Staff Picks

More by Sheri Boggs

  • Beer and Branding in PDX

    • Sep 15, 2005
  • Rural Revolution

    All the farms I remember from growing up in North Idaho and Eastern Washington were not what you'd call stylish. In fact, what I do remember are blocky sofas covered in that ubiquitous mauve upholstery, copper Jell-O molds lining the kitche
    • Jun 23, 2005
  • Pictures of an Expedition

    First things first. Author Claire Rudolf Murphy has it on good authority that "Sacajawea" is pronounced the way we've always done it here in the Inland Northwest. Soft "j" sound, accents on the first and fourth syllables. Of course now, his
    • Jun 23, 2005
  • More »

Most Commented On

  • Say 'No' to Fear

    Why Spokane ought to embrace its roots as an immigrant-friendly place
    • Jan 21, 2015
  • Mothers and Leaders

    History often overlooks the women who powered the politics of the civil rights movement
    • Jan 7, 2015
  • More »

© 2015 Inlander
Website powered by Foundation