You’ve caught a few fish and want to prepare a meal for friends and family — now what? Before you can cook your catch, you’ll need to properly descale, clean, and filet the fish. Taking the time to prepare a fish before cooking it ensures that it’s safe — and easy! — to eat.
In this article, we’ll explain how to descale, fillet, and clean a fish. Just remember to store your fish on ice after you’ve caught it! This keeps the fish fresh until you’re able to prepare it.
How to Descale a Fish
Before you get to the baking, grilling, or frying part, you’ll want to make sure your fish is cleaned and descaled properly. This is a relatively easy process if you follow these steps:
- Rinse your fish under cold water to loosen up the scales.
- Grab some newspaper and lay the fish directly on top. This helps contain the scales once they’re removed.
- Grasp the tail of the fish firmly so it won’t slip when you begin using the scaler.
- Begin descaling the fish by moving from the tail to the head. Be careful to not cut yourself on any sharp scales or knife for that matter. Rinse the fish often.
- After one side is done, turn your fish over and repeat using the same technique.
What Fish Scaler Should I Use?
There are several types of fish scalers, but our favorite is the Marine Tech power scaler. It’s an extremely efficient and easy-to-use scaler. Just attach it to an oscillating tool and watch it easily remove all scales. Its 316 stainless steel finish will not rust, so you can rest assured that you’ll be able to use this scaler for a long time to come.
Take a moment to watch our quick video to see for yourself just how amazing this scaler is:
Whether you have five fish to clean and descale or 35, this amazing tool will save you time and effort with its simple design. Treat yourself and buy one today! And don’t forget the holidays are fast approaching. This would make a great stocking stuffer for the fishermen in your life!
How to Fillet a Fish
After you have removed the scales and have rinsed your fish thoroughly, you can begin the process of removing the inside organs, commonly called “gutting.”
Begin by cutting the fish from the anus (near the start of the tail) all the way up to the beginning of the head using a sharp filet knife. Spread the fish apart and remove the inner organs of the abdominal cavity by hand. Rinse the abdominal cavity for several seconds to a minute to ensure it’s clean.
Once this step is done, you are ready to filet your fish:
- Lay the fish on its side. Make a cut behind the gills and pectoral fin up to the rib cage.
- Turn the knife toward the tail and cut along the top of the ribs, using the backbone to guide you.
- Turn the fish over and repeat on the other side. <
- Insert the knife close to the rib bones and slice the entire rib section away.
- With the skin side down, insert the knife about a half inch from the tail. Cut at an angle against, but not through, the skin. The filet should come off the skin fairly easily.
- Rinse your filets well. They are now ready to freeze or prepare for a meal.
Tip: Make sure you have a firm grip on the fish, as they can become slimy and it would be easy to cut yourself. Wearing mesh gloves is a good solution to this problem.
Excited to Go Fishing?
The satisfaction of catching, cleaning, and preparing your own fish is second to none. It’s a sport that has been enjoyed by many for countless generations. We at Marine Tech are proud to give you the tools and techniques needed to make lasting memories with family and friends. The next time you go fishing, be sure to bring one of our fish scalers along to make descaling your catch easier than ever.
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