Cleaning Fish - How to Scale, Clean, Fillet and Store Fish

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Cleaning and Filleting Fish

This page has links and tutorials on how to handle, scale, skin, fillet and store fish in order to enjoy the freshest, highest quality seafood available.

Should You Fillet Your Fish? 

When cleaning fish it's important to decide if you will scale or skin the fish as well as choosing to fillet the fish or simply gut and remove the head, tail and fins.

How to Fillet Fish

Smaller fish may not be suited for filleting but most larger fish can easily be filleted in order to provide high quality boneless meals.

Skinning Fish Fillets

Skinning the fish and trimming any dark meat can further raise the quality of your meal. To skin the fish, lie the fillet down flat, skin side down. Using a SHARP fillet knife, make a cut using a slicing motion parallel to the skin.

Care of the Fillets

Fish should always be kept cold! Store fish in an iced cooler and clean them right away after your trip. Fillets will be best if rinsed, placed in zipper bags and placed back on ice immediately after cleaning.

Using All of the Fish

Don't want to waste anything? There's even a trick for that! You can use kitchen shears and remove the gills from the head, then rinse the head, skeleton, skin and scraps of dark meat for use in making a delicious fish stock.

Any parts not used can be added to a compost pile. Fish scraps are excellent sources of minerals and other nutrients for your garden.

Fish and Seafood Links - Cleaning and Filleting Fish 

Cleaning and Filleting Flounder
This tutorial page includes step by step instructions for cleaning flounder, fluke or halibut. The method produces high quality boneless fillets.
Cleaning and Filleting Mahi Mahi
This tutorial explains how to clean and fillet mahi mahi (dolphinfish).
Fresh Seafood
Information about every aspect of buying, cooking and enjoying fresh seafood locally or online. Included are seafood recipes and articles on buying, cooking and enjoying fish, crabs, lobsters, shrimp, clams, oysters, scallops, mussels and other seafood.

Vacuum Bags and Zipper Bags for Storing and Freezing Fish and Seafood  

Vacuum bags work by removing air from freezer storage bags. You simply place your food in the freezer bag, seal the bag, and use the vacuum tool to air from the bag. Removing excess air cuts down on freezer burn.

Several types of bags and vacuum devices exist, ranging from inexpensive hand pumps to large models for bulk freezing.

One of the most popular options is a series of an economically priced, hand-held vacuum sealers which remove air from the specially designed Reynold's food bags. To purchase a manual or electric RHV, shop online or visit major grocery stores and mass retailers.

The average cost of a vacuum sealer starter kit is very affordable and the kit includes a few quart size vacuum food bags. Refills of quart size bags or gallon size bags are available.

Reynolds Handi-Vac Vacuum Food Storage System 

Vacuum bags work by removing air from freezer storage bags. You simply place your food in the freezer bag, seal the bag, and use the vacuum tool to air from the bag. Removing excess air cuts down on freezer burn.

Reynolds Consumer Produ Handi Vac Starter Kit 00590

Amazon Price: $12.99 (as of 12/18/2009)Buy Now

The RHV is an economically priced, hand-held vacuum sealer that removes air from the specially designed Reynold's food bags.

Reynolds Handi-Vac Vacuum on eBay 

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eBay

YouTube Fish Cleaning Vids 

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Related Information 

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How To Scale and Clean Panfish - Bone In 

This technique is best for small fish that are not suitable to be filleted.

1. Scale the fish with a fish scaler or dull knife. While holding the fish with one hand, use the tool to remove all scales. You must run the scaler or knife from tail to head in order to get the scales off. The skin should be smooth when all scales are gone.

2. Cut the fish's head off. make the cut at the back of the fish's gills. Cut through at this point.

3. Cut from the belly back to the vent, avoiding all organs. Remove all organs, saving the fish roe if any is found.

4. Cut off the tail and fins.

5. Rinse the fish and place on ice immediately.

Save Your Fish Scraps! 

Fish scraps are an excellent contribution to your organic garden. Fish have been used to nourish crops for thousands of years as they are excellent sources of nitrogen, phosphorous, potassium and other important minerals. Fish heads, scales, skin and bones all make great additions to a garden. Fish parts can be laid in a sunny area to dry, then added to a compost pile or buried in a fallow section of the garden. Like crustacean shells, fish scales, bones and skin release nutrients slowly, providing plants with a natural, steady dispersion.

How to Fillet a Codfish - YouTube Video 

How To Fillet A Codfish Demo At The Cape Ann Farmer's Market

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Fish Cleaning Feedback 

Please send your favorite comments or questions about cleaning fish.

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  • Reply
    NatureMaven NatureMaven Jun 20, 2009 @ 11:09 am
    Hi it's me again. You sure do know about fish and fishing! *****I am lens rolling this to my Piney Run Park lens. Happy casting!
  • Reply
    daybreak daybreak Jun 13, 2009 @ 2:37 pm | in reply to Deena
    I agree it is sometimes hard to identify skinless fillets once they are stored together. Bagging each species separately is sometimes the only way to tell besides the taste of the cooked meal. Pre-labeled zipper or vacuum bags are a good thing to have ready before fish cleaning begins.
  • Reply
    Deena Deena Jun 13, 2009 @ 12:49 pm
    We just came back from Louisiana with a truck full of Trout and Reds...I know the reds have the red streak through the meat...but it looks like so does all the other...how can one tell the difference in a big trout and a smaller red once it has been cleaned? Thanks.
  • Reply
    grayth grayth Feb 4, 2009 @ 9:23 am
    very informative lens on cleaning fish, the pictures were very clear and the explanation great.

by daybreak

I enjoy fishing, boating and outdoor fun in Virginia. I own and maintain several sites including Fresh Seafood and Charter Boats and Guides (more)

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