Michigan State University Extension
Preserving Food Safely - 01600798
10/13/97

### HANDLING AND CLEANING FISH

        The  quality  of  the preserved fish  begins  with  the

    handling
     of the fish when caught.   Handle fish  carefully;

    they
    bruise easily.  Keep fish out of the sun.  Clean, dress

    and
     wash  fish  immediately;  then pack  them  in  ice,  or

    refrigerate
      them   as   soon  as   possible   to   prevent

    deterioration.
     Use within 1 to 2 days.

        Follow  these basic steps for  cleaning,  dressing  and

    steaking
    fish.

        1.  Wash fish.  Use clean, drinking-quality water.

        2.  Scale  or  skin  as  required.   Remove  scales  by

    scraping
     with  dull  edge of a knife from the tail  to  the

    head.
      If you skin the fish,  it is not necessary to  scale

    it.
      To  skin,  split  the skin down the back,  and  loosen

    around
     the fins.   Use pliers to remove the  skin,  pulling

    from
    head to tail.

        3.  Cut  entire  length  of belly from  vent  to  head.

    Remove
    viscera and gills if the head is not to be

    removed.

        4.  To remove the head (if desired) cut to the backbone

    above
     the collarbone.   Break the backbone over edge  of  a

    table
    or cutting board, then cut any tissue holding the head

    to
    the body.

        5. Remove dorsal (large back) fin by cutting along each

    side
    and pulling the fin and attached bones out.  Never trim

    off
     fins because the bones at the base of the fins will  be

    left
    in the fish.

        6.  Wash fish thoroughly in cold running water.

        7.  Large fish  may  be  steaked.   To  steak, cut fish

    crosswise
    into portions about 1 inch thick.

        Fish   may  be  filleted  without  first  removing  the

    viscera.
      With a sharp knife, cut down the back of the fish

    from
    the tail to the head.   Then cut down to the  backbone.

    Angle
     the  knife to cut away the flesh from  the  backbone,

    allowing
    the knife to run over the rib bones.   Lift off the

    side
    piece,  freeing the fillet at the tail.   Turn the fish

    over,
     and cut the fillet from the other side.   If you wish

    to
     skin  the  fillet,  lay it skin-side down on  a  cutting

    board.
     Hold the tail end with your fingers, and cut through

    the
     flesh away from it by running the knife  forward  while

    holding
     the  free  end  of the  skin  firmly  between  your

    fingers.

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