Hall of Fame angler Dick Sternberg demonstrates an easy way to clean trout and salmon. And to obtain bonus salmon eggs as bait for fall steehead fishing!
No Guts, No Glory!
If you’re planning to transport trout and salmon, it’s important to gut and gill them properly. In this article, I’ll show you a quick and easy method to do just that. With a few simple cuts, you’ll have a clean fish ready for transport in no time.
Gutting and Gillling in a Flash
To begin, you’ll need a sharp knife and a firm grip on the fish. Here’s a step-by-step guide to gutting and gilling your catch:
- Make the First Cut: Start by making a cut right under the plate, just below the jaw. Insert your knife and cut through the plate. This will allow you to access the fish’s internal organs.
- Cut Forward: Next, make a cut starting at the vent and move forward between the two pins, right up to the throat. Be careful not to cut through the throat plate. Stop right at the V-shaped area. 3. Get a Good Grip: With one hand, grab the fish right behind the gills. Use your other hand to stick your thumb into the flap that you cut earlier. This will give you a good grip on the fish.
- Pull and Remove: With a firm grip, pull the flap towards the tail of the fish. This will remove the guts and gills in one swift motion. You’ll be left with a clean fish ready for transport.
- Remove the Kidneys: Along the backbone of the fish, you’ll notice a dark area. These are the kidneys. You can scrape them off with a spoon or simply use your fingers to remove them. Make sure to get rid of any excess blood as well.
Transporting Your Clean Catch
Once you’ve completed the gutting and gilling process, it’s important to clean off any remaining blood from the fish. This will help keep the fish fresh during transport. You can use a cloth or paper towel to wipe off the blood.
With the guts and gills removed and the fish cleaned, you’re now ready to transport your catch. Whether you’re heading home or to your favorite fishing spot, make sure to keep the fish in a cool and secure container to maintain its freshness.
Conclusion
Gutting and gilling fish may seem like a daunting task, but with the right technique, it can be done quickly and efficiently. By following the steps outlined in this article, you’ll be able to prepare your fish for transport in no time. So, the next time you catch a trout or salmon, don’t forget to gut and gill it properly. Remember, no guts, no glory!
