Tips

The Secret to Gut-Free Fish Filleting

"For those who enjoy cooking fish, a little tip can go a long way. Instead of using a knife or scissors to remove the guts and gills, try using a pair of chopsticks. This simple tool can make the process quicker and easier, ensuring a clean and efficient preparation. Stay tuned as we share this handy trick with you."

Administrator

22 July, 2024

Ingredients

Knife
Chopsticks
Medium-sized Fish

How to Gut and Clean a Fish Without Slitting the Belly

First, use the knife to cut a short section near the fish’s anus. Note that this cut should only be about 2cm long, just enough to fit your finger inside.

Take one of the chopsticks and insert it into the fish’s mouth, being careful to press the chopstick against the fish’s gills and slide it down towards the belly. Repeat this step on the other side of the fish, making sure the chopstick runs along the length of the body to detach the intestines.

Hold the chopstick firmly with one hand and the fish with the other, then rotate the chopstick and fish in opposite directions. This action will help the chopstick grip the intestines, and the rotation will cause them to separate from the body.

Continue to hold the chopstick tightly and slowly pull it out through the fish’s mouth. The gills and mouth should come out easily. When you see the intestines appearing at the mouth, you can use your hand to pull them out completely.

By following these steps, you have successfully gutted and cleaned the fish without slitting its belly. The intact intestines can now be used for further preparation.

This method is best suited for medium and small-sized fish. For larger fish, consider using stronger, thicker chopsticks or wooden skewers to prevent breakage.

Good luck, and happy cooking!

Frequently asked questions

The secret lies in making a precise cut along the fish’s belly, just deep enough to expose the gut but not so deep that it pierces the intestine. This technique ensures that the fillet remains clean and free of any gut content.

The key is to use a sharp, flexible fillet knife and to cut slowly and carefully. Start by making a shallow cut along the belly, just deep enough to cut through the skin and expose the gut. Then, angle your knife slightly upwards and continue cutting, being mindful not to go too deep.