From Butterfly to Fillet.
When it comes to cleaning a fresh fish, one thing is for certain: It is going to get messy. But don’t let that scare you away! Knowing how to properly clean and butcher a fish fresh from the water can be daunting for the uninitiated, so we are here to walk you through the process with help from the folks at Fishnet Seafood in Charleston, South Carolina.
You will need a fish scaler, a butcher knife and a boning knife. This video shows you two ways to get the perfect cut of fish. Ask a fishmonger about which cut goes best with which fish.
- Butterfly Cut – Remove scales, cut off the head at the gills. Slice open the belly to remove the guts. Continue cutting the fish lengthwise until you open up the sides butterfly style.
- Fillet Cut – Remove scales, cut off the head at the gills. Remove the guts. Run knife tight along the top of the ribcage. Repeat on the other side. Remove the fins.
With practice and patience, you can master “how to clean fresh fish” in no time.
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