Gutting Through the Gills

A fish with its head left on and stuffed whole makes an attractive presentation, and for the fish to keep its shape it is gutted through the gills. This technique is also useful if you want the fish to keep its round shape when you cut it into steaks.

To gut through the gills push your finger down inside the fish, through the gills. ‘Hook’ your finger around the innards, then pull them out and snap off the gills. Rinse the fish out thoroughly with cold running water. Pat dry inside and out with kitchen paper, stuffing it down inside the body cavity and then pulling it out.