How to Properly Clean and Prepare Fish After Catching

Fresh fish is a delicate product. To preserve its taste and texture, it’s crucial to handle it correctly right after catching. Below is a simple step-by-step guide and some insider techniques used by experienced anglers in Finland.

Golden Rule: Don’t Wait

The sooner you gut the fish after catching it, the better it will keep - both in the fridge and when cooked or smoked. The key is to avoid crushing the fish during transport. If stomach acids leak into the flesh, it can develop a bitter taste.

How to Gut and Clean Fish

You’ll need: a sharp knife, paper towels, a clean surface, and a bit of patience.

Step-by-step:

1. Make a careful incision from the head to the anal opening. Don't go too deep - avoid puncturing the internal organs.
   
2. Gently remove all innards without tearing them.
   
3. Scrape out the dark kidney tissue along the spine and the thin inner membrane - these can cause bitterness.
   
4. Blot the cavity dry with a paper towel or cloth.
   
5. Optionally, cut off the head.

Pro Tip: If you're planning to smoke the fish, season the cavity right away with salt, pepper, bay leaf, or even orange zest for added aroma.

Fish Feels Tough? Here's Why and What to Do

Sometimes stunned fish become stiff - their muscles lock up, making the body feel rubbery or “wooden.” It’s normal.

Solution: Soak the fish in cold, salted water for 40 - 60 minutes. The flesh will soften and become elastic again.

How to Keep Fish Fresh

• Ideal temperature: around 0 °C - better than just refrigeration.
  
• On ice or ice-lined trays, gutted fish keeps for 2 - 7 days; fillets up to 4.
  
• Wrap the fish in newspaper or parchment if storing while on the move.
  
• Never leave fish in direct sunlight.
  
• Always stun the fish before cleaning - it's both humane and improves flavor.

Pro Tip: For maximum freshness, bleed the fish after catching. Make a cut behind the gills, hang it tail-up, and let the blood drain. This is especially important for smoking or salting.

Perch Cleaning Hacks

Perch is one of the most popular fish in Finland, but its sharp fins and tough scales can be a challenge. Here's how seasoned Finnish anglers handle it:

• Use kitchen shears to snip off sharp dorsal fins first.
  
• Make a cut behind the head, then peel the skin (with scales) toward the tail.
  
• Trim side and belly fins.
  
• Remove the head and guts. Done!
  
• Want fillets? Use a sharp, flexible knife to slice along the spine without cutting through the skin.
  

Respect the Fish

Fishing isn’t just about the catch - it’s about care and quality. The more respectfully and attentively you treat your fish, the better it will taste. Take your time, stay clean, be precise, and enjoy the process.