Comments on: How to Clean a Fish

on 9/28/2008 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

on 6/30/2008 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.

on 6/18/2007 why does bass have yellow worms in the fish when i clean them? do i just get rid of the fish or throw is out..... well they hurt you if i happen to miss a few? let me know or just e mail me at first_impression_29@yahoo.com and advise what to do with the yellow worms in my bass fish

on 6/18/2007 why do bass have yellow worms when i clean them i see the worms what do i keep it or not

on 6/30/2006 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.

on 2/8/2006 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.

on 11/22/2005 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.

on 11/22/2005 The easiest way I have found to remove scales from trout and salmon, is simply to place them on their side and stand by their tail. Then with a garden hose nozzle, spray a stream of water side to side from the tail to the head against the grain of the scales.

on 11/22/2005 To clean trout I make a slit between the jawbone and the tongue with a knife and a slice up the belly from the anus to the gills. Then with one hand I grasp the back of the neck. I put my thumb in the hole I made on top of the jaw, and my forefinger up the throat of the trout and pull the guts out all together. Then all there is to do is clean out the bloodline along the spine in the gut cavity.

on 11/22/2005 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.

on 11/22/2005 If you like to scale your fish, but keep the skin on, here's a fast way to scale the fish without using a scaler. All you need is a fish board with a clamp at the end and a garden hose.
1) Insert the fish's tail into the clamp.
2) Lift the whole board and angle it downward so that the fish is pointing down.
3) Using the garden hose, spray the fish against the grain of the scales, so that all the scales are stripped off.
You will have to adjust your spray to achieve the best pressure so that the scales come right off. It's fast and easy to do after a bit of practice, and it cuts my scaling time in half.
So far, the only fish it hasn't worked with is yellow perch. That's gonna need the hand scaler. It is also best not to do this where the scales cannot be cleaned up. I usually hose the scales right off the fish and into the street, where I can easily wash them down. Enjoy!

on 11/22/2005 First, i take the scales off, then cut all the fins(swimming helpers) including the anal part, then cut down under the gill and then lay the knife flat. then gently run the knife through. the best fillet ever.

on 11/22/2005 On trout and some other fish, at the backbone there is a red line of blood. I wouldn't suggest eating it. Cut along the blood vein, scrape the blood out and rinse it off with water. Eating fish that hasn't been cleaned properly can make you sick.

on 11/22/2005 The cheeks are some of the tastiest parts of the fish. Find
the cheeks and cut downward at an angle. Then do the same on the other side, making a V. Remove the cheeks and cook with the rest of the meat. Nice
and sweet.

on 11/22/2005 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.