From Rod to Table: A Guide to Preparing Fresh Fish

Cutting and preparing fresh fish can seem intimidating, but with the right technique and practice, it’s quite straightforward. Here’s a general guide on how to clean and fillet a whole fish to make it ready for cooking:

Tools needed:

  • A sharp fillet knife
  • Cutting board
  • Paper towels

Steps: 
Cleaning and scaling:

Start by rinsing the fish under cold running water to remove any excess slime and scales. Hold the fish firmly while rinsing and use the back of a knife or a fish scaler to remove scales. Begin at the tail and work towards the head. Rinse the fish again to remove any loose scales.

Incisions:

Lay the fish on its side on the cutting board. Start by making a shallow incision behind the pectoral fin and gills, down to the backbone. Open the belly and insert your knife into the incision, carefully cutting along the belly towards the tail, following the natural contour of the fish.

 Removing the innards:

Use your fingers or a spoon to gently scoop out the guts and any internal organs from the fish cavity and rinse the cavity thoroughly under cold water to ensure it’s clean of any remaining blood or debris.

Remove the fillets:
Lay the fish on its side again, and insert the knife at the top of the fish’s back, just behind the head, and angle it towards the tail. Gently slide the knife along the backbone, using slight pressure to separate the fillet from the bones. As you move along the fish’s spine, use your other hand to hold the fillet and pull it away from the bones. Continue cutting until you’ve removed the fillet completely. Repeat the process to remove the second fillet from the other side of the fish.
Then lay each fillet skin-side down on the cutting board, trimming any remaining small bones and dark meat from the fillet.
Rinse and dry:
Rinse the fillets under cold water to remove any residue. Pat them dry with paper towels and they are ready to prepare or store! If you’re not cooking them immediately, we recommend wrapping the fillets in plastic wrap or placing them in an airtight container to store them in the refrigerator for up to two days.

At Panama Nautical Club, we offer complimentary fish filleting services and vacuum sealing of your catch, for you to take back with you and enjoy your catch from home.
Preparing fresh fish can take some time to master, so don’t get discouraged if it’s not perfect the first time. With practice, you’ll become more efficient and confident in your filleting skills. Remember, be patient, practice makes perfect!
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