Gutting Through the Stomach

The easiest and most common way to remove the innards from a fish is through its stomach. Use this method for fish that are to be served whole, stuffed or unstuffed, and where a pristine shape is not required, particularly if the fish is to be boned before or after cooking.

1. Cut out the gills behind the head and discard. Make a small cut at the bottom of the stomach, then cut along the underside, stopping just below the gills.

   

2. With your hand, grasp hold of the innards and pull them out. Discard the innards; they are not suitable for the stockpot.

   

3. Run along each side of the backbone with a tablespoon. This removes any blood vessels which detract from the fish’s appearance and can make it taste bitter when cooked. Rinse the fish under cold running water, then pat dry with paper towels. The fish is now ready for cooking.