Label
All
0
Clear all filters

Gutting Fish Through the Gills

Appears in

By Anne Willan

Published 1989

  • About
Small flatfish and fish to be poached keep their shape better when gutted through the gills. Also, fish to be cut in steaks maintain their natural round configuration. Here, bream is shown.
  1. Hook your finger through the gills and pull them out (they can be quite sharp).

  2. With your fingers, reach through the gill opening and pull out the stomach contents.

  3. With scissors, make a small slit at the ventral (stomach) opening and pull out any remaining contents.

  4. Run cold water into the gill opening and out through the ventral opening to clean the cavity.

Become a Premium Member to access this page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title