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Gutting Fish Through the Stomach

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
For most purposes fish are gutted (or dressed) through the stomach. Here, whiting is shown.
  1. With a medium knife, slit the underside from gills to small ventral opening, taking care not to insert the knife too far.

  2. With your fingers, carefully loosen the stomach contents from the cavity and pull them out.

  3. With your fingers pull out the gills. Clean the cavity by washing away any blood.

  4. With a small spoon, scrape along the vertebrae in the cavity to remove the kidney.

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