Cleaning a fish before cooking is an essential step to ensure you remove any unwanted parts and ensure the fish is safe and enjoyable to eat. Here's a general guide on how to clean a fish:
Gather your tools: You'll need a sharp filleting knife, a cutting board, and a bowl of clean water.
Scale the fish: Hold the fish firmly by the tail, and using the backside of the knife or a fish scaler, scrape off the scales. Start from the tail and work your way towards the head. Rinse the fish in the water bowl to remove any loose scales.
Gutting the fish: Make a shallow incision from the anus up to the base of the gills along the belly of the fish. Gently pull out the guts and organs, being careful not to puncture the intestines. Rinse the cavity thoroughly with water to remove any remaining blood or innards.
Remove the gills: Use your knife to cut out the gills on both sides of the fish. Gills can add an undesirable bitter taste if left in.
Rinse the fish: Rinse the fish under cold running water, making sure to clean both the inside and outside thoroughly.
Optional: Depending on the type of fish and your preference, you may choose to remove the head, tail, and fins.
Pat dry: Use paper towels or a clean cloth to pat the fish dry. This will help the fish cook more evenly and prevent oil splatters when frying.
Now your fish is cleaned and ready for cooking! You can proceed to cook it using your preferred method, such as grilling, frying, baking, or steaming. Always remember to follow proper food safety guidelines and store any leftovers promptly.