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How to Clean and Fillet Fish

Easy tips for cleaning and filleting fresh fish for the seafood lover and cook.

cooking, cooking seafood, clean fish, seafood recipes, seafood tips, cleaning fish, cooking articles

Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood.

To begin, you must clean your fresh fish properly in order to maintain it's quality during the remaining steps of processing. First, use a knife or fish scaling tool to remove all of the scales. Removing the scales early on is a key to easy fish cleaning. Next, remove the fish head by cutting just behind the first set of fins. Now, insert your sharp knife into the area where you just removed the head and make a slit in the belly of the fish. You will want to slit the fish belly all the way down to the vent next to the tail. This should open up the cavity of the fish and you can pull or cut away any viscera or organs from inside the fish. The next step is to cut away any additional fins that the fish may have. Do this by cutting into the fish in a circular motion around the fins and remove them. Finally, rinse the fish body and cavity under cold, running water. Now that the fish has been properly cleaned, you can move on to filleting.

Begin the fish filleting process by laying the fish on one side and inserting your knife into the fish body almost to the backbone. Guide your knife along the backbone, exposing the fillet as you cut. You will have to lift and separate the flesh from the bone as you cut. Next, repeat this process for the other side. Once you have created the two fish fillets, place them skin side down and cut through the flesh next to the tail. Do not cut through the skin next to the tail, as you will hold onto this skin as you separate the skin from the flesh. Insert your fillet knife between the flesh and the skin and use a back and forth motion to separate the two. Rinse the fillets with cold water and be sure to dry them before storing or using.

These simple and easy steps are all that it takes to make the most out of fresh fish. With these steps in mind you can prepare fresh fish for any meal.

 

How To Get A Toddler To Eat Fish

Getting a toddler to eat something that is good for them, or that you think they should eat, should not become a battle of wills, but it often does. Sometimes with children, the presentation is everything, and they forget what is underneath the fanciful decorations or shapes. Fish is one of the few foods that doesn't lend itself well to disguises that are cute. But you can make it an undercover favorite with a little creative cooking that the kids and even Mom and Dad will en...

Getting a toddler to eat something that is good for them, or that you think they should eat, should not become a battle of wills, but it often does. Sometimes with children, the presentation is everything, and they forget what is underneath the fanciful decorations or shapes. Fish is one of the few foods that doesn't lend itself well to disguises that are cute. But you can make it an undercover favorite with a little creative cooking that the kids and even Mom and Dad will enjoy.

First, you will need to ask yourself how important it is that your child has fish. If you really want them to eat it, you may have to be willing to give way on other issues such as how it is prepared. There are a variety of frozen food companies that present fish in stick, and even fish shapes. But these are wrapped in crumbs, and sometimes partly deep friend before you cook them in the oven. This might not be ideal, but if they will eat it, and get the taste of fish, it may open the door to other, and better choices.

The other options are mostly those that appeal to taste. An excellent way of serving fish is in a sauce. A fillet of haddock can be baked quite nicely with just mushroom or another creamed soup poured over it. If you cut off a child size portion, you can even decorate it with some curls of celery for hair, and sliced pickles for eyes before serving. Use your imagination here.

A lot of children love cheese. Bake your fish until it’s half done and then cover it in shredded cheddar cheese. Not only do they absolutely get the taste they like, but the extra protein that cheese offers them.

 

Cleaning Trout - How To Clean a Trout Fish

It is really pretty easy. A little practice and you will soon be cleaning trout with ease. For this step, you will need a fish-board with a clip to hold the tail or you can hold the tail with your hand. You will also need a fish scaler or use the unsharpened side of a good sturdy knife (short blade is best).

cleaning trout, clean a trout, trout cleaning

Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible, use clean, running water to rinse the trout as you clean.

Scaling the trout.

For this step, you will need a fish-board with a clip to hold the tail or you can hold the tail with your hand. You will also need a fish scaler or use the unsharpened side of a good sturdy knife (short blade is best). With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides. This will remove the scales so you don’t have to deal with them later. No one wants to find them in a bite of grilled fish!

Gutting the trout.

To properly gut the trout without tearing into the stomach or intestines, you will need a sharp, short bladed knife. The short blade gives you better control. The first cut you want to make is just at gill level from the belly side. This results in a cut between the jawbone and the tongue. Do not cut through the spine. Next, place 1 or 2 fingers inside the trout’s mouth with the palm of your hand pressed firmly on the top of its head and your thumb in the gill to hold it solid. Then, carefully, begin to slit the trout’s belly starting at the anus and working your way up to the cut under the gills. You need to be careful not to cut into the guts themselves, as this will foul the flesh, making it inedible. Keep your knife just under the skin. To pull the guts out, hold the trout firmly with your thumb under the jaw and your index finger in the mouth. Then get a firm grip on the guts and pull them out. All that is left to do is to scrape your thumb along the spine in the gut cavity to clean out the bloodline.

To behead or not to behead.

This last step can be a matter of personal preference. Removing the head of the trout. Some people like it left on, but, personally, I don’t like my food looking back at me.
To do this, you need a good sturdy knife. The same one you used to cut the belly open will work. Just be sure to rinse it good first. To cut the head off, grasp the trout firmly in the middle with your thumb in the gut cavity and the rest of your hand wrapped around it. Hold the trout so that the head is pushed down on your cutting surface. With your knife, make a firm slicing motion through the spine at gill level, preferablywith the gut cavity up. Once this is complete, rinse the trout and you are ready to proceed with the rest of your trout cleaning.

Of course, you could use my favorite method to clean a trout. Filet it!




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