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How to Clean and Prepare Whole Fish: The Basics

Tap each step to follow along in order.

  1. Scale the fish

    Rinse the fish in cold water, then scrape from tail to head with the back of a knife or a fish scaler. Working in a sink full of water or inside a plastic bag keeps flying scales from scattering everywhere.

  2. Remove the fins and gills

    Snip off the dorsal and pectoral fins with kitchen shears, then pull or cut out the gills completely at the root β€” they are a major source of both fishy odor and bitterness if left in.

  3. Gut the fish

    Make a shallow cut along the belly from the vent toward the gills and remove the innards, then rinse the dark membrane lining the belly cavity (the kidney line) thoroughly under running water to cut down on fishy taste and smell.

  4. Basic filleting

    After removing the head, run the knife along the backbone to separate one side of the flesh, then flip the fish and repeat on the other side. You'll end up with two fillets and a center bone frame.

  5. Tricks for cutting the fishy smell

    Once cleaned, rinse the fillets briefly in a light saltwater solution (around 3%) or soak them in milk for a few minutes, then pat completely dry with paper towels before cooking.

  6. Keep tools and hygiene in check

    Use a cutting board and knife dedicated to fish, or wash them immediately after use, to avoid cross-contaminating other ingredients.

Order matters more than speed

The longer the guts and gills stay in place, the more time odor-causing compounds have to spread into the flesh. Working through the steps in order β€” scales, fins and gills, then innards β€” and moving briskly is what actually keeps the fish tasting fresh, more than any single trick.

A cleaner cut starts with a sharp knife

A dull blade tears the flesh instead of slicing it, which both wastes usable meat and leaves ragged edges that dry out faster in the pan. Keeping a knife reasonably sharp, and letting it do the work in short, controlled strokes rather than sawing, makes every step from scaling to filleting noticeably easier.

Frequently Asked Questions

Does soaking fish in milk actually reduce the fishy smell?

Yes, to a meaningful degree. Milk proteins bind to some of the compounds responsible for fishy odor, carrying them away when you drain the milk. Soaking for 10 to 20 minutes and then patting the fish dry before cooking is enough to notice a difference.

What should a beginner watch out for when filleting for the first time?

Keep the blade riding as close to the backbone as possible so less meat is wasted, and make several short cuts that follow the bone rather than trying to slice through in one long stroke β€” that single habit prevents most first-time mistakes.