How to Clean a Fish & Step-by-Step Guide

There is a special feeling when you catch your own dinner. Bringing a fish from the water to the table is a rewarding skill. It ensures your meal is fresh and tastes great. Many anglers find the cleaning process intimidating at first. However, with the right tools and a little practice, it becomes easy. Academy Sports + Outdoors is here to help you master this essential outdoor skill.

Before you start cutting, you need to set up your station. Having the right gear makes the job cleaner and safer. You do not want to be looking for a tool while your hands are covered in fish slime.

• Sharp Fillet Knife: This is your most important tool. A dull knife is dangerous and will tear the meat.

• Scaler: You can use the back of a knife or a spoon. However, a dedicated scaling tool is faster and easier to use.

• Cutting Board: Use a plastic or wood board that is easy to wash. Avoid cutting directly on rocks or boat surfaces.

• Clean Water: You need a source of fresh, cold water. This is used to rinse the fish and wash your hands.

• Waste Bucket: Keep a bucket or bag nearby for the guts, scales, and heads. This keeps your area tidy.

• Gloves: ‘Fillet gloves’ protect your hands from sharp fins and knife slips. They also help you grip slippery fish.

The cleaning process actually begins the moment you land the fish. Proper care ensures the meat stays firm and delicious.

Bleed the Fish:

Bleeding the fish improves the taste. It removes blood from the meat. To do this, cut the gills while the fish is still fresh. You can place the fish in a bucket of water to help the blood flow out.

Keep It Cold:

Heat is the enemy of fresh fish. Place your catch in a cooler with ice immediately. If you are wading, use a stringer but keep the fish in the water.

Sanitize Your Station:

Make sure your table is clean. If you are using a public cleaning station at a dock, rinse it down before you start.

This method is best if you want to cook the fish whole. This is common for trout or smaller panfish.

Step 1: Rinse and Hold

Wash the fish with cold water to remove slime. Place the fish on your cutting board. Hold the fish firmly by the head. If the fish has sharp spines, be careful. You can use a towel or glove for a better grip.

Step 2: Remove the Scales

If you plan to eat the skin, you must remove the scales. Hold the fish by the tail. Take your scaler or the back of your knife. Scrape from the tail toward the head. You are going against the grain.

Do this on both sides. Rinse the fish again to wash away the loose scales. Run your hand over the skin to check for any missed spots.

Step 3: Cut the Vent

Locate the small hole on the belly near the tail. This is called the vent. Insert the tip of your knife into the vent. The blade should be facing up toward the head.

Step 4: Open the Belly

Slice upward from the vent toward the head. Make a shallow cut. You only want to cut the skin. Do not cut deep, or you might puncture the intestines. Stop cutting when you reach the gills or the jaw.

Step 5: Remove the Guts

Open the belly cavity. Use your fingers or a spoon to pull out the entrails. Everything inside needs to go. Make sure you remove the dark red line along the spine. This is the kidney. You can scrape it out with your thumb or a spoon.

Step 6: Remove the Head (Optional)

Some people like to cook fish with the head on. If you want to remove it, cut behind the gills. Slice down through the backbone. Repeat on the other side until the head comes off.

Filleting removes the bones and gives you a clean piece of meat. This is popular for bass, walleye, and saltwater fish.

Step 1: The First Cut

Lay the fish on its side. Use a fish gripper or a paper towel to hold the head firmly—fish are slippery, and you don’t want it sliding while you apply pressure. Cut behind the gills and pectoral fin, angling your knife toward the head. Cut down until you feel the "thud" of the backbone, but do not cut through it.

Step 2: Turn and Slice

Turn the knife blade so it faces the tail. Keeping the blade flat against the backbone, use a smooth sawing motion to slide the knife along the ribs toward the tail. You should feel the knife "ticking" against the ribs; let the bone structure guide your blade.

Step 3: Remove the Fillet

Stop cutting right before you cut the tail off. Flip the fillet over so the skin side is down. Now, run the knife between the meat and the skin. Hold the tail firmly to keep it in place. This separates the meat from the skin.

Step 4: Trim the Ribs

Check the meat for any rib bones. You can cut these out with your knife. You can also use tweezers to pull out small pin bones. Repeat these steps on the other side of the fish.

Step 5: Trimming the "Bloodline"

Look at the center of your fillet. The lateral line is a sensory organ running along the side of a fish that detects movement and vibrations in water; while the tissue may be edible, it is not a storage site for toxins. Use your knife to "V-cut" this strip out. Your taste buds will thank you.

Flatfish like flounder or halibut are different. They lay flat on the bottom of the ocean. Their eyes are on one side of their head.

The 4-Fillet Method:

Unlike round fish, you can get four fillets from a flatfish.

• Cut down the center line of the fish along the backbone.

• Slide your knife outward from the center to the edge.

• This lifts the meat off the ribs.

• Do this for the top two fillets.

• Flip the fish over and repeat for the bottom two fillets.

Choosing the right tool depends on your needs. Here is how they compare.

Cleaning fish involves sharp tools and bacteria. Safety is a priority.

Watch Your Fingers:

Always cut away from your body. Keep your free hand behind the knife blade. Wet fish are slippery, so take your time.

Clean Up:

Fish slime and guts can grow bacteria. Wash your cutting board with soap and hot water. Use a bleach solution to sanitize the area.

Dispose of Waste:

Do not throw fish guts in a swimming area or near a boat ramp. It attracts pests and smells bad. Use designated fish cleaning stations or trash bins. If you are in the wild, check local laws. Some places allow you to return organic waste to deep water.

Once your fish is clean, you need to store it correctly.

Refrigerator:

Rinse the fillets in cold water. Pat them dry with a paper towel. Place them in a sealed bag or container. They will stay fresh for about two days.

Freezer:

If you want to keep fish longer, freeze them. Use a vacuum sealer if you have one. This prevents freezer burn. If you use a zipper bag, fill it with water to cover the fish. Squeeze out all the air before sealing.

How long can I keep a gutted fish on ice?

You can keep a gutted fish on ice for about 24 hours. The sooner you cook it or freeze it, the better it will taste.

What do I do if the meat looks mushy?

If the flesh is soft, mushy, or smells like ammonia, do not eat it. This means the fish was not kept cold enough and has spoiled.

Can I use kitchen shears to clean a fish?

Yes. Kitchen shears are very helpful. You can use them to cut off sharp fins before you start gutting. They can also cut through the backbone when removing the head.

Do I have to remove the skin?

No. Many people enjoy eating fish skin, especially when it is crispy. Just make sure you remove all the scales first.

Cleaning a fish is a skill that every angler should know. It allows you to enjoy the full experience of fishing, from the lake to the plate. Whether you choose to fillet your catch or cook it whole, the right tools make the difference. Remember to keep your workspace clean and your knife sharp.

Now that you know the steps, you are ready for your next fishing trip. Visit Academy for all your fishing gear needs. We have the best knives, coolers, and tackle to help you succeed. Shop our selection in-store or online today.