Hate cleaning them

[campgirl]

I don't mind fishing and I love to eat them but I hate to clean them. I really do hate it! So give me some tips please on making cleaning them easier and more fun! As if cleaning fish would be fun!

[jason]

I hated scaling the fish. I do not mind the guts and such part just scaling.

[northernbushape]

Offal fights?

[Adam]

The best thing I can think of is to get someone to help you do it, so it doesn't take as long. That, and you have someone you can talk to to keep your mind off the task at hand.

[outdoors Joe]

I don't mind cleaning fish, except the scales do tend to fly everywhere. Have you thought of filleting them? I've never done them any other way because it seems like it's quick and you don't have to do the gutting part.

[Charlene]

My answer is real simple. That's what my hubby is for. I shirk all fish cleaning duties. There are just so many things he's better at than I.

[campgirl]

Now that is an answer I like Charlene.... I should try it next time. He is usually busy putting away all the fishing gear and such when I'm cleaning the fish. He also is the one who grills them, so he thinks I can clean them. He does scale them, I just clean them.

[jason]

Originally Posted by outdoors Joe

I don't mind cleaning fish, except the scales do tend to fly everywhere. Have you thought of filleting them? I've never done them any other way because it seems like it's quick and you don't have to do the gutting part.

I usually do that after the first one. But I'm not good at it so I tend to loose more meat then I would prefer.

[dinosaur]

Practice makes perfect. I fillet all fish except bullhead. I cut from the tail forward, flip the fillet over and run the blade under the meat to extract the skin and scales. No flying scales and no guts.

[ratlrbil]

Filliting is the only way to go. I have lived off fresh fish in the summertime. Also don't think about a conventional rapala filleting kinife, use an electric knife with a slim handle fillet from the gills back and flip over then go between skin and meat, after the fillet is removed then cut off the ribs. If you have a large fish start cutting out pieces of meat wherever you see them.. Don't forget the cheeks.