1. **Prepare Your Tools**: You will need a sharp fillet knife, a cutting board, and a bucket for waste. It’s also helpful to have a pair of gloves to keep things hygienic.
2. **Bleed the Fish**: Before cleaning, ensure that the fish has been bled properly. Make a cut behind the gills and let the blood drain out. This improves the taste and quality of the meat.
3. **Lay the Fish on Its Side**: Place the fish on the cutting board, laying it on its side. Make sure it is secure and won’t slip while you’re working.
4. **Make the Initial Cut**: Using your knife, make a cut just behind the head, slicing down to the backbone. This cut should be deep enough to reach the spine but not so deep that you cut through the body.
5. **Cut Along the Belly**: Starting from the initial cut, make a shallow incision down the belly of the fish towards the tail. Be careful not to puncture the internal organs.
6. **Remove the Innards**: Once you reach the tail, you can use your fingers or the knife to pull out the entrails. Discard them into your waste bucket. Make sure to remove everything, including the kidneys, which are located along the spine.
7. **Rinse the Fish**: After gutting, rinse the fish thoroughly under cold running water. This helps remove any remaining blood or debris.
8. **Filleting (Optional)**: If you prefer fillets, you can now proceed to fillet the fish. Start at the top of the fish and run your knife along the backbone, separating the flesh from the bones. Repeat on the other side.
9. **Final Rinse and Storage**: After filleting, rinse the fillets again and place them in a cooler or on ice until you’re ready to cook them. This keeps them fresh and safe to eat.
By following these steps, you’ll ensure that your fish is clean and ready for cooking, enhancing your overall fishing experience. Happy fishing!
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