How to Clean and Prepare a Fish

Catching a fish is only half the skill, knowing how to clean and prepare it is where the real experience begins. Whether you’re cooking dinner by the lake, stocking your freezer, or preparing food in a survival situation, learning to properly clean a fish ensures safe, tasty meat and minimal waste.

This guide walks you through several methods for cleaning and preparing your catch. from scaling and gutting to filleting or leaving the fish whole.

What You’ll Need

• Sharp knife or fillet knife

• Fish scaler tool or the back of a knife

• Gut hook (optional but helpful)

• Cutting surface

• Clean water

• Gloves and a towel (optional for grip)

→ Learn more about Fishing 101: Beginner’s Guide and handling your catch safely.

Step 1: Rinse Your Catch

Rinse off dirt, mud, or slime using clean water. This makes the fish easier to handle and prevents debris from contaminating the meat later.

Step 2: Scale the Fish

If your fish has scales, Scaling removes the outer layer of hard, overlapping scales so the skin can be cooked or eaten.

A fish scaler is a tool designed to quickly and safely remove the tough, overlapping scales from a fish’s skin without damaging the meat underneath.

When you catch a fish with scales—like perch, bluegill, bass, or trout—those scales need to come off before cooking or filleting. A scaler scrapes them loose so the skin can be eaten or crisped when cooked.

Using a Fish Scaler Tool

1. Hold the fish firmly by the head or tail.

2. Run the scaler from tail to head using short, firm strokes.

3. Keep the tool angled slightly downward to scrape under the scales without cutting the skin.

4. Continue until the skin feels smooth, then rinse again.

Without a Scaler

If you don’t have a scaler, use:

• The back (dull side) of a knife

• A spoon

• The edge of a steel scraper or card tool

Pro Tip: Scale your fish outside or inside a bag or bucket, the scales tend to fly everywhere.

Step 3: Gut the Fish

Removing the internal organs quickly helps preserve the quality of the meat.

Using a Gut Hook

A gut hook is a small, curved cutting edge often found on hunting or fishing knives that’s designed to open the belly of an animal or fish cleanly without puncturing the internal organs. The design allows you to make controlled, shallow cuts, perfect for gutting fish or small game quickly and safely.

1. Lay the fish on its side.

2. Insert the gut hook’s curved tip into the belly near the anal fin.

3. Pull upward toward the head in one smooth motion. The hook’s design cuts  without puncturing the stomach or intestines.

4. Spread the cavity open and remove all internal organs by hand or with a small spoon.

5. Rinse the cavity thoroughly with clean water.

Without a Gut Hook

• Use the tip of your knife to open the belly the same way.

• Be gentle to avoid piercing the stomach—this prevents contamination.

Step 4: Remove the Head and Fins (Optional)

If you’re storing or filleting the fish, remove the head by cutting just behind the gills. You can also trim away the dorsal (top) and anal (bottom) fins using a knife or scissors.

For smaller fish, leaving the head on can make cooking whole much easier.

Step 5: Choose Your Preparation Method

Different fish and cooking styles call for different cleaning approaches. Here are the most common ways to prepare your fish for cooking or storage:

1. Whole Fish (for Grilling, Baking, or Pan Cooking)

This is the simplest method—no filleting required.

How to Prepare:

1. Scale and gut the fish as above.

2. Trim fins if desired.

3. Rinse thoroughly and pat dry.

4. Score shallow slits along the sides of the fish to help it cook evenly.

Best For: Small to medium fish (bluegill, trout, perch).

Pro Tip: Stuff the belly with herbs, lemon slices, or seasoning before grilling or baking.

2. Filleted Fish (Boneless Meat)

A fillet gives you clean, boneless sections of meat—ideal for frying or freezing.

How to Fillet a Fish:

1. Lay the fish on its side.

2. Starting just behind the gills, make a diagonal cut down toward the spine.

3. Turn the knife flat and slice along the backbone from head to tail in one smooth motion.

4. Flip the fish and repeat on the other side.

5. Trim away any rib bones or skin if desired.

Best For: Larger fish (bass, trout, catfish).

3. Butterflied Fish (For Grilling or Smoking)

A butterflied fish is split open but still attached along the back—excellent for even cooking.

How to Butterfly:

1. After gutting, cut along one side of the backbone from tail to head.

2. Gently open the fish like a book, leaving the other side attached.

3. Remove the backbone and rinse thoroughly.

Best For: Medium fish like trout or perch.

4. Improvised Field Cleaning

If you’re in a survival or ultralight situation, you can still clean a fish effectively using improvised tools:

• Use a sharp rock or metal edge to scale.

• A hook, awl, or pointed stick can open the belly.

• A flat steel card tool doubles as both a scaler and scraper.

• Rinse with stream water, then dry with cloth or grass if no clean water is available.

Step 6: Rinse and Store

After cleaning, rinse the fish inside and out with clean water. Keep it on ice, in a cool stream, or cook it as soon as possible.

FAQ: Cleaning and Preparing Fish

Q: Do I have to scale every fish?
A: Not all. Catfish and some species can be skinned instead. If the fish’s skin is smooth and tough, skip scaling.

Q: What if my fish swallowed sand or debris?
A: Rinse thoroughly inside and out before cooking. Fish that live near the bottom often need extra cleaning.

Q: Can I eat fish with the skin on?
A: Yes! Scaled skin crisps nicely when fried or grilled. Just remove scales first.

Q: What if I don’t have a knife?
A: Use sharp rocks, hooks, or even a strong awl to open and clean small fish. The goal is to remove guts quickly and rinse, then cook as soon as possible, or keep on ice.

Q: Can I use my Grim Gut Hook on other small game?
A: Yes, it’s  perfect for both fish and small field dressing tasks.

About Grim Workshop

At Grim Workshop, preparedness isn’t just about having tools—it’s about knowing how to use them. Our fish scaler tools and gut hooks are part of our compact, reusable Flatpack Gear, designed to fit in your wallet, pack, or kit so you’re Everyday Ready wherever you go.

→ Explore our Fishing Tools Collection for scalers, gut hooks, and field-ready cleaning tools.
→ Continue learning in our Fishing Skills Library for more guides on field preparation and outdoor cooking.