Limited Edition Collector Blades
How to Scale and Gut a Fish
How do you scale and gut a fish? Scrape the scales off from tail to head with the back of a knife, slit the belly from the vent to the gills, pull out the innards, cut out the gills, and rinse the cavity under cold water. A flexible fillet knife handles the belly cut and later filleting: the Dalstrong Gladiator Series 7" Flexible Fillet Knife ($79) is German X50CrMoV15 at 54–56 HRC. Kitchen scissors ($79) make cutting fins and gills easier.
What you need
- Gladiator 7" Flexible Fillet Knife ($79) or Shogun 6" Fillet Knife ($139)
- Professional Kitchen Scissors ($79)
- A large plastic board, or newspaper on the counter
- A bowl of cold water
Step 1: Scale
- Work in the sink or inside a large plastic bag to contain flying scales.
- Hold the fish by the tail.
- Scrape from tail to head with the spine of a knife or a scaler, using short strokes.
- Don't forget near the fins and the belly. Rinse.
Step 2: Trim fins
Snip off the dorsal, pelvic and anal fins with scissors. Some are spiny, so be careful.
Step 3: Gut
- Insert the knife tip into the vent near the tail, edge facing the head.
- Cut shallowly up the belly to the base of the gills. Keep the cut shallow so you don't pierce the innards.
- Open the cavity and pull out the innards.
- Scrape out the dark bloodline along the spine with a spoon or your thumb.
Step 4: Remove the gills
Gills taste bitter. Cut them free at the top and bottom with scissors and pull them out.
Step 5: Rinse and dry
Rinse inside and out under cold water and pat dry. Cook whole, or fillet it; see how to fillet a salmon.
Whole fish cooking ideas
| Method | Fish |
|---|---|
| Roasted with lemon and herbs | Branzino, snapper, trout |
| Grilled | Mackerel, sardines, branzino |
| Steamed with ginger and scallion | Sea bass, tilapia |
Use a fish spatula ($69) to flip and lift whole fish without tearing the skin.
Our picks
Flexible Fillet Knife 7", Gladiator Series, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Fillet Knife 6", Shadow Black Series, NSF Certified ($109). Spec sheet: 7CR17MOV-X stainless steel, 58+ HRC, 8–12° edge, black titanium nitride coating, G10 handle. A coated blade with superior corrosion resistance, per Dalstrong.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you scale and gut a fish?
Scrape the scales off tail to head, slit the belly from vent to gills, remove the innards and gills, and rinse. A flexible fillet knife like the Dalstrong Gladiator Series 7" Flexible Fillet Knife ($79) makes the belly cut easy.
Do you have to remove fish gills?
Yes, for cooking whole fish. They taste bitter.
How do you scale a fish without making a mess?
Scale it in the sink or inside a large plastic bag.
What knife do you use to gut a fish?
A fillet or boning knife with a sharp tip, plus scissors for fins and gills.
