Route 138, Descente #3, St-Anne-De-La-Pérade
+1 418 325-2804

Centre de Pêche Gaétan Portelance

the fish

Preparing the fish for cooking at the cabin or at home.

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


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

Now the fish is ready for your: