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Scaling, Trimming and Gutting

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About
Most fish need scaling, otherwise the scales loosen during cooking and spoil the flesh. But, be warned, scaling is messy and it’s best to work at the sink with cold running water and a trap fitted over the plug hole.
Some fish may need additional trimming of fins, tails and heads, although it is quite acceptable to present scaled fish looking more natural. All fish, except for very small fish like whitebait, need gutting. You can do this by slitting the belly or pulling the guts out through the gills.

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