You remove the guts by reaching in and grabbing them right at the base of the head, where you will feel everything connect. Pinch that spot and pull the whole lot out. On large fish you will have to cut this with your knife -- be careful you don't cut yourself!
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.