How to Gut & Cook a Fish

Most fish can be gutted in less than five minutes.

Vegetarians often argue that meat-eaters should be forced to kill and prepare the animals they eat. While most meat-eaters would probably find this a bit much if dealing with larger animals like pigs or cows - perhaps to the degree where some would consider forgoing their chops or steak - all but the most squeamish should be able to cope with readying a recently caught fish for a meal. Does this Spark an idea?

Print this article

Blunt Knife
Sharp Knife
Sealable trash bag
Teaspoon
Salt and pepper or other seasoning
Tin foil

Instructions

- 1
  
  Hold the fish firmly and descale its body by scraping a blunt knife against the grain of its scales.
- 2
  
  Insert the tip of a sharp knife beneath the fish's gills and slice along its underside to its anus. Take care not to pierce the digestive organs. The contents don't smell very nice and can make a terrible mess.
- 3
  
  Gently pull open the incision below the gills and sever the internal organs from the head. Repeat the process at the anus.
- 4
  
  Pull out the internal organs with your fingers.
- 5
  
  Place the fish guts in a sealable trash bag before disposing of them.
- 6
  
  Scrape out the thin vein running along the backbone inside the fish and any other debris.
- 7
  
  Rinse the fish thoroughly under cold water and inspect to make sure the internal cavity is clean.
- 8
  
  Season the fish to taste and and place on a grill or shallow fry pan to cook. You can also wrap your fish loosely in tin foil and place it in an oven to bake. Cooking times will depend on the type and size of your fish.