Fish
are gutted to remove the entrails,
removing the intestinal waste
from a round fish, make a slit
along the belly carefully from
the vent (tail-end) to the head.
Care
should be taken to slit the skin
only and not the intestinal waste
or the fish flesh.
Remove
the intestines with a spoon handle,
use your finger to remove the
blood tract which is situated
under the backbone of the fish
and is clearly visible once the
intestines have been removed.
A
flat fish is gutted by making
a slit just under the head to
the pocket where the intestines
are situated. Wash fish well
once gutted and ensure all preparation
areas, boards and utensils are
cleaned hygienically before storage.
