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Fish gutting problems! Did I do it right?
- Thread starter homertime
- Start date
G
GeorgeBroChill
Guest
Ok so I had a fish to gut last night and I want to eat the meat but I'm worried that I did it wrong and that I might have contaminated the meat with toxins. I started by removing the scales with a spoon by going against them. After that, I put a knife into the top of his back behind his head and sliced down the length of the fish trying to keep close to the spine. After that I went from the tail and continued to cut underneath down the length of the spine until I started to slice open guts and organs. The fish was bleeding everywhere and it stuff was on the meat. There also looks like there is a shiny skin on the meat like a stomach lining that I'm having trouble getting off. Is the meat ok to eat and what about that lining? Thanks
BeachBum818
New member
Thats fine, you didnt contaminate it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
BeachBum818
New member
Thats fine, you didnt contaminate it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
BeachBum818
New member
Thats fine, you didnt contaminate it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
BeachBum818
New member
Thats fine, you didnt contaminate it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.
I usually scale it first then using a pair of scissors or a good filet knife i cut off all the fins, including the tail. Then I make a slit from the anus to the gil...all along the bottom of the fish and then I scoop out the insides with my finger. I then cut the head off right behind the gills and rinse the fish off. Thats it your done.
When you catch the fish its better if you reach into its gill and pull the gills off then hold the fish by the tail. This drains the blood and keeps the meat of the fish a lot better, it`ll come out pure white when you are done dressing it.