So you’ve caught, killed and scaled (if needs be) your fish, the next stage before cooking is cleaning and gutting its carcass. Shane Maloney, salmon fisherman at Mount Falcon hotel in Galway, Ireland, breaks it down in four easy-to-follow stages.
1. "A sharp knife is a must for this sometimes pungent exercise. Holding the fish firmly on a flat board, slice the belly lengthways. Be careful not to cut too deeply as you don’t want to split the digestive system."
2. "When you can see the internal organs separate them from the head and anus – this ensures that the severed organs can be removed as cleanly and quickly as possible."
3. "You now need to extract the aforementioned organs from the cavity of the fish. Inside the cavity you will see a dark line along, or in front of, the backbone. This vein can be removed using a fingernail or a teaspoon."
4. "Now thoroughly clean the insides of the fish with cold running water. If you’re cooking the fish whole ensure you remove the eyes and gills. With that, you’re ready to start cooking."