To Eviscerate a Fish

Insert the tip of a pair of scissors into the vent (lower abdominal opening) and cut until you reach the small tip of flesh that joins the gills to the head, just below the mouth. Cut this small pointed piece of flesh, then, still using the scissors, cut the gills out. With your working hand, gently pull the whole intestinal sac out of the cavity and place it on the table; with your other hand pull the whole body of the fish away from it. The viscera are enclosed in a membrane forming a pouch that, if you are careful, should not break. Sweep the whole pouch into the trashcan and scrape the bloodline as carefully as you can. This dark, livery-looking line is responsible for giving eviscerated fish a rancid fat taste so removing it as soon as you can is the smartest decision.