How to Clean a Fish

1. Wash fish in fresh clean water (boil lake or stream water before using if you have no choice).

2. Clean as soon as possible after catching

3. Lay fish on it's side, grab the fish by it's tail with a pliers or clamp or nail to a cleaning table to secure it so it won't get away from you. If you have a fish scaler use it, if not use the dull side of a small carving knife, my grandmother used a dull paring knife. Starting at the tail use short strokes to catch the scales, they pop off the fish, literally. Scales on a fish are overlapping. Starting at the tail each scale (moving toward the head) is overlapped by the next. So when you scale a fish the short strokes (toward the head) catch the scales and flip them off the skin. They fly all over the place so cleaning them outside is a good idea, if you can. If not clean them in a deep sink.

4. After you have removed all the scales the skin will be smooth – check for areas you might have missed.

5. Now you remove the head. Lay the fish on it's back, you are going to have to hold it because fish are not designed to lie on their backs. Using a sharp knife cut from the gills to the backbone. Snap the head back and pull on the head, the entrails should come out with it. If not………

6. Make a cut from the gills to the vent (anal opening). Remove the entrails with your fingers. Scrape along the backbone with your thumb nail or a spoon.

7. Remove the dorsal fin – it's the one on the back (top) of the fish. Cut on each side and pull out (you might need pliers).

8. Rinse fish thoroughly under clean, cold running water (if no running water in a pan of cold boiled water).