You complete the cut by forcing the knife through the bony portion that lies between the pelvic fins (the ones that are paired up on the belly of the fish) and on up to the base of the lower jaw.
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
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