How to gut and wash fish

We as a family love eating fish but, with that, comes some challenging procedures that the cook has to handle - gutting the fish. It is not my favourite part of the cooking however, it has to be done. What helps me do it is, envisioning the delicious fish meal in my plate.

Therefore, I encourage you to give it a go. After doing it a few times, it won't be a problem anymore. If for some reason you can't simply handle it, you can always buy the ones that are already cleaned and cut.

Print Recipe

Prep Time 15

Course Main Course

Cuisine International

Servings 4 people

Equipment

kitchen knife
Chopping board
two large plates

Ingredients

3 fresh mackerel fish

Instructions

Gutting Mackerel Fish

Cut off the head first
Slice the belly open starting from the lowest part of the fish belly, upwards to the end where the head was cut off
Remove the intestine completely (You can use Kitchen gloves for gutting)
Wash thoroughly under cold, running tap water, squeezing out the dark clotted blood along the vertebrate with your thumb.
Rinse thoroughly and cut into 4 pieces or leave it whole.
Season and cook by stewing or roasting them