You start the gutting process by slipping the tip of your fillet knife into the vent and slicing upwards -- away from the fish, and away from the guts -- toward the head.
How to Gut and Scale a Fish
By Hank Shaw, About.com
Prev
- Start Scaling your Fish
- Scale Up to the Edges
- Scaling: A Forgotten Part
- Starting the Cut
- Cut to the Gills
- Removing the Guts
- A Gutted Fish
- Snipping the Gills
- Removing the Gills
More Tips & Techniques
Storing Fresh FishFrom Boat to Table: Handling Your CatchHow to Grill a Whole Fish
Whole Fish Recipes
Explore Fish & Seafood Cooking
Must Reads
About.com Special Features
Make Meals Easy
An easy way to put delicious meals together.Build Your Business
Get tips on starting up and staying competitive.Love Your Living Space
Achieve your dream home with advice from the pros.Financial Planning
Stay on top with our smart financial tips.
©2009 About.com, a part of The New York Times Company.
All rights reserved.