Cleaning and gutting a fish is an essential skill for any angler or home cook. Here, we present 13 easy steps to clean and gut a fish properly.

1. Preparation

Before starting, make sure you have a clean, flat work surface, sharp fillet knife, scissors, gloves (optional), and a trash bag for discarding the waste.

2. Scale the fish

Hold the fish firmly by the tail on your work surface. Hold the knife at a 45-degree angle and scrape against the scales from tail to head using gentle pressure. Rinse the fish under cold water to remove loose scales.

3. Remove fins

Use scissors or your fillet knife to carefully cut off all fins (dorsal, pectoral, pelvic, anal, and caudal). This will make handling the fish safer and easier.

4. Cut around the anus

Position the fish with its belly facing towards you. Locate the anus—a small hole near the tail—and gently cut around it using your fillet knife.

5. Make an incision along the belly

Insert the tip of your knife into the previously made cut and slice along the belly from anus to head, taking care not to puncture internal organs.

6. Remove internal organs

Gently pull out the intestines and other connected internal organs using your fingers or a spoon. Discard them in your trash bag.

7. Remove gills

Open up the gill cover (operculum), locate and cut through gill attachments on both sides with your scissors or fillet knife. Carefully pull out gills by pulling them forward and discard any gills in your trash bag.

8. Rinse inside cavity

Under cold running water, clean out any remaining blood or residual organs in the body cavity using your fingers or a brush.

9. Wipe up any excess moisture

Pat the fish dry using paper towels to remove any lingering water or scales from the surface.

10. Remove head (optional)

If desired, use your fillet knife to cut through the spine just behind the gill cover and detach the head from the body.

11. Fillet the fish (optional)

Position the fish with its back facing towards you. Starting just behind the head, use your fillet knife to make a long, smooth cut along one side of the backbone, separating one fillet from the body. Repeat on the other side.

12. Remove pin bones (optional)

Run your fingers along the fillets to find small pin bones that may be present. Use tweezers or needle-nose pliers to carefully pull out these bones.

13. Store properly

Place cleaned fish or fillets in a zip-top bag or an airtight container and store it in your refrigerator or freezer until you’re ready to cook it.

In just 13 steps, you now have a perfectly cleaned and gutted fish that’s ready for cooking! Remember, practice makes perfect – the more you clean and gut fish, the easier and quicker this process will become.