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how do I clean a fish? that is one of the homework of our bro.
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Anonymous
Oct 18, 2011
Is the slime coating on fish harmful if you don't get it all off before cooking? I clean my brookies right out of the water if I'm keeping them and I rinse them several times with brook water then again at home before I cook or seal them. Seems like enough. -
you save our group thank you.
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thanks for this article >>>.
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I'm doing my homework! How to clean a tilapia before cooking:) bought some whole! cant wait to tryem.
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how do I clean catfish.
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weate fish
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how do i clean a gar fish and how do i make gar balls if any one knows please help me thinks
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weidow1
Jun 09, 2009
why do my yellow worms in bass have fish around them??? I have been cutting the fish from around them and filleting the worm... if i forget small pieces of bass will it hurt me?
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mikeygeee
Jan 10, 2009
to bigldj4365 you must clean and gut your fish before freezing to prevent bacteria from growing and spoiling your fish.as these organism live inside the fish stomach. mikeygeee&
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mikeygeee
Jan 10, 2009
to bigldj4365 you must clean and gut your fish before freezing to prevent bacteria from growing and spoiling your fish.as these organism live inside the fish stomach. mikeygeee&
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bigldj4365
Sep 28, 2008
I caught a 19 inch small mouth bass the other week end. I didn't have time to clean it. I put it on ice as soon as I got home. Then later I put it in the freezer....by that point it was semi-frozen from the ice. I didn't take the guts out of it....will it be alright to clean it and eat it at this point...or do I just through it away.... bigldj4365@yahoo Thanks...Larry
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MikeK
Jun 30, 2008
The yellow worms (a.k.a, yellow grubs) are parasites that don't hurt humans, according to what I've read at the state fishing websites. In any case, they're killed by thorough cooking. As for me, I flick 'em out as I'm cleaning and press on.
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MikeK
Jun 30, 2008
The yellow worms (a.k.a, yellow grubs) are parasites that don't hurt humans, according to what I've read at the state fishing websites. In any case, they're killed by thorough cooking. As for me, I flick 'em out as I'm cleaning and press on.
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treal
Jun 18, 2007
why do bass have yellow worms when i clean them i see the worms what do i keep it or not
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Jun 30, 2006
I cut the skin, just the skin, from the top of the head to the tail. Then cut the skin around the base of the head. After that, I use pliers to peel the skin back off the meat. Then I cut the head and tail off. Then, using a knife, I cut up the belly and remove the innards. Rinse in water and it's done.
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Jun 30, 2006
I cut the skin, just the skin, from the top of the head to the tail. Then cut the skin around the base of the head. After that, I use pliers to peel the skin back off the meat. Then I cut the head and tail off. Then, using a knife, I cut up the belly and remove the innards. Rinse in water and it's done.
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Feb 08, 2006
Cut from the anus up to the throat, then take some salt and put it on your hands to help keep hold of the fish. Hold the trout and snap the head back toward the backbone, pull the head away and the skin should follow.
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Feb 08, 2006
Cut from the anus up to the throat, then take some salt and put it on your hands to help keep hold of the fish. Hold the trout and snap the head back toward the backbone, pull the head away and the skin should follow.
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Nov 22, 2005
This has worked for me with Bass, others may very. Start by cutting into the fish right behind the gills and vent. Then, cut just above the spine from head to tail. When the meat is off of the fish, take the knife between the skin and meat. Carefully and slowly use your hands (or knife) to pry the skin from the meat. Rinse the meat with water and feel around for any spurs of bone. Remove bone spurs to aviod choking on them. It takes a little practice, but is much easier than scaling.
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Nov 22, 2005
This has worked for me with Bass, others may very. Start by cutting into the fish right behind the gills and vent. Then, cut just above the spine from head to tail. When the meat is off of the fish, take the knife between the skin and meat. Carefully and slowly use your hands (or knife) to pry the skin from the meat. Rinse the meat with water and feel around for any spurs of bone. Remove bone spurs to aviod choking on them. It takes a little practice, but is much easier than scaling.
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Nov 22, 2005
For salmon, I cut the gills out first. Then I make a cut from the anus up to the throat and pull the guts out. Finally, I clean out the bloodline by the spine in the gut cavity and rinse it with fresh cool water.
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Nov 22, 2005
Using a knife, cut downwards through the fish until you feel the bone break. Then pull the head out. The guts will come right out with it. Then cut up through the vent to the top of the fish. Then clean all the black stuff out of it with your thumbnail.
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Nov 22, 2005
If you join the gill cuts over the backbone, then when you snap the head the entrails will follow. Cook with the skin on so the skin peels, then remove skin, and the dorsal fin will follow. This method eliminates scaling and cuts prep time to 2 minutes.
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Nov 22, 2005
Before cooking, marinade your fish for 30 minutes to overnight to give it flavor and juiciness.
