Points to remember
- Trim the fins using scissors.
- Scale the fish using a fish scaler or the back of a knife, working from the tail, towards the head.
- Cut at an angle into the back of the head on both sides, and then one cut on the underside. Snap the head away, removing any innards that come with it.
- Gut the fish by running the tip of the knife through from the vent to the head, then discard anymore innards. Break the membrane holding the bloodline with the tip of a knife, then use a brush or kitchen paper to clean it out. Rinse under a gentle running cold tap.