How to Gut and Scale a Fish

Starting the Cut

Starting the cut

Holly Heyser

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.

• 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