Gutting Through the Gills

Round fish that are to be served with their heads on should have their internal organs (innards) removed through their gills. This method retains their shape, ensuring a neat presentation. The fish can then be stuffed or left unstuffed. If the latter, bone the fish along its backbone.

1. Locate and lift up the gill flap behind the head of the fish and cut out the gills with kitchen scissors. Discard the gills.

   

2. Hold the fish belly up. Make a small cut at the bottom of the stomach and insert the points of the scissors or your fingers through it. Cut through the innards to loosen them from the fish.

   

3. Insert your fingers inside the gill opening. Grasp hold of the innards and pull them out. Check the hole cut at the bottom of the stomach, making sure no organs remain. Discard the innards.

   

4. Hold the fish under cold running water and let the water run through the inside of the fish from the gill opening to the tail. Rinse until the water runs clear. Pat dry with paper towels.