Waking up early in the morning and hitting the water just as the sun breaks, watching the mist rise off of the lake as you cast out for the first time. Sitting in peace and quiet as you relax and wait for the first catch. These are some of the familiar images that come to mind when you think about fishing. Though just as common, is the knowledge that when the day is done you'll need to clean those fish!
Step one: Wash the fish using bottled water or fresh tap water from home. Avoid cleaning your fish with lake or stream water because it can contain contaminants and you don't need that. It's best to clean fish as soon as possible after they come out of the water.
Step two: Remove the scales by scraping the fish with a fish scaler or the dullest part of a knife. Using short strokes from the tail to the head, be sure not to miss any. If you plan to cook the fish with the skin on, skip this step.
Step three: Make a cut all the way from the gills to the vent.
Step four: Remove all entrails with your finger. Check this cavity very carefully to make sure everything is cleared out.
Step five: Rinse out this cavity well.
Step six: If cooking the fish whole, remove the dorsal fin by cutting along each side of it and carefully pulling the fin out with pliers. Do not trim the fins before removing them because the bones at the base of the fins could be left inside the fish.
Step seven: Wash the fish inside and out with cold, fresh water. Store the fish covered with clean ice that can drain from the container as it melts. When storing the fish, don't allow this melted water to touch the fish. Store it with the open cavity facing down so the water will not pool inside.
Step eight: Enjoy cooking your fish!
TV Station Profiles & Public Inspection Files forWLUC