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How To Fillet A FishA knife with at least a 3-inch blade should be used to fillet a fish. For the best taste, fish should be eaten within two hours of catching and killing them. Once you’ve caught a fish, the fist step is to give it a good cleaning. This can be done with your bare hands as you won’t need to worry about removing the scales; once cooked, the skin (along with the scales) will slip easily from the meat of the fish. Rinse your dead fish in water (running water, if possible) and rub the skin vigorously with your fingers. This will remove the natural slime layer, which protects the fish from harmful bacteria, cuts and other injuries. Find a smooth, flat surface on which to fillet your fish. A flat rock, canoe paddle or a lightweight flexible cutting board all make good cutting surfaces. Fish that are less than 12 inches long are best gutted and cooked whole. Step 1: Make one long cut along the belly of the fish. Do this by inserting the knife tip at the fish’s vent or anus and cutting until you reach the throat. You do not want to cut through the entrails but pierce through the skin only. Step 2: Hold the fish belly-up and make another cut just below the chin, perpendicular to the backbone. Step 3: Insert your fingers into the fish where the two cut meet, grasp the entrails and remove them by pulling toward the tail. Step 4: Once the entrails have been removed, insert your knife into the cavity and scrape out the bloodline that runs along the backbone Fish that are larger than 12 inches require a slightly different technique.
In bear country, be sure to carry the entrails, skin and bones at least a half-mile from camp and bury them. Thoroughly wash up and store your cooking clothes along with your food in a bear safe area.  |
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