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Cold-Smoking & Salt-Curing Meat, Fish, & Game

Cold-Smoking & Salt-Curing Meat, Fish, & Game

By A D Livingston

Published 2010

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Small whole fish are usually dressed by cutting a slit in the belly and removing the innards. I prefer this method to gibbing. Gutting may or may not take a little longer, depending on how thoroughly you want to wash out the cavity. The fish can be hung by the methods described under gibbing.