Material needed

• Cutting board
• Filleting knife
• Pliers to remove the fish skin
• Drinking water
• Paper towel to dry the fish
• A container to save the tomcod roe
• Plastic food storage bag for the fish
• Trash bag

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Gutting

To make gutting easier, the fish should be semi-frozen. To determine if it is semi-frozen, press on the fish skin with your index finger. The imprint of your finger should remain..

• 1. Gutting the fish

  :
• - Cut off the head
• - Cut off the fins and tail
• - Make a long incision down the belly
• - Use your thumb to remove the entrails
• - Save the roe – a membrane with yellowish contents
• - Filleting knife

• 2. Remove the skin of semi-frozen fish (if desired)

  :
• - Use a knife to make an incision the length of the dorsal fin
• - Use a pair of pliers to remove the skin

• 3. Wash and dry the fish

  :
• - Wash the fish in clear water
• - Dry the inside and outside with paper towel

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Now the fish is ready for your:

RECIPE