Oh hi there again! I've got more information about TROUT. Rather than answer questions that come into the comment box (yes yes yes this is the first time people have actually utilized that feature, thank you), I've decided to just write a whole new post. For fun, you know?
4. But how do you GUT a fish? Ick.
Firstly, you really shouldn't HAVE to gut your fish, unless you're fishing and pulling them directly out of the water. EVERY fishmonger will happily gut and clean your fish for you - that's their job! Don't be afraid to ask! They'll also fillet them for you too. For example, if you didn't want to cook the trout whole, they'll remove the bones and give you two beautiful pieces of fish. For free! Because that's their job.
Secondly, if you are fishing/want to get kinda messy/want to see the innards of a fish, gutting isn't too hard at all. Which is a bit disconcerting, I suppose. Simply hold the fish in your left hand (or right if you're a lefty) and insert a very sharp blade just under the chin. Of the fish. Slide the blade in and make a deep cut through the belly, there shouldn't be too much resistance - you're only cutting through guts afterall.
Once there is a large slit (and do this part over the sink or a garbage bag or some place you can easily dispose of the yuck), simply dump out the innards. Get in there and scrape out the whole mess - everything should go. Rinse the inside of the fish with water and pat dry. It should be all flesh and bones and none of that organ goo. Done!
(I do not have a picture of this, you're welcome.)
GOOD LUCK
Yay! Thanks for the clarification. I had a dream about this last night. :-)
ReplyDelete