Warning
- Make sure an adult reads this
before you begin
Wipe the
fish all over using the rag to remove any slime.
Place
the fish on a piece of newspaper on a non-slip, flat surface.
Hold
the head. Scrape the scaler along the body from the tail
end towards the head in several motions until you've removed
the scales. Be careful of any spines on the fins. On freshwater
fish, watch out for the sharp spines near the gills.
Ask
an adult to cut the fish along the side from the anal
fin (back fin) to the head. Once the cut is made, the
contents and gills will be exposed.
Open
the cut and pull out all the contents. Pull the gills
out.
Photos:
Pino Foti
Scrape
the bloodline inside the cavity. Then wash the fish
thoroughly in tap water, making sure inside is clean.
Now
your fish is ready to prepare for cooking. If you want
fish fillets, ask your parent or guardian for help.
Want to
try some tasty recipes from the Sydney Seafood School? Click
on the recipes icon and
you'll find some delicious meals designed especially for kids.
