Cleaning Fish For Frying & Sashimi!
Today i got a call from my buddy Dustin Jed. He had to much fish & wanted to know if i wanted some? First time in years that someone offered me fish. Been giving my fish away to friends & family plus the homeless for years. So i went over & Dustin gave me 2 Trevally, 3 Mackerel Scads & slabs of Tuna. Wahoo! Time to fry fish & dine on sashimi logs.
I'm not a cooking kitchen type kinda guy but thought i'd show how i clean my catch. Been awhile since i give most of my kept fish away for years. I tend to leave the skin on the smaller fish so i scale them because i like fried crispy skin, like my chicken. Also helps to keep the fish fresher.
Note that i mostly use my kitchen shears to clean fish over my fillet knife. And i scale my fish with a scaler that catches the scales (also i scale fish outside the house). I only use my fillet knife for larger sized fish. And i use thick freezer bags to store my fish in. If the fish has long sharp spines then you should cut the spines off during cleaning.
Today i was forced to clean fish at home. I really try not to let fresh water touch a exposed fish fillet, rather salt water from the ocean is better. If you just want to fillet the fish then don't bother scaling it. For smaller species using a good kitchen shears over a fillet knife leads to less painful accidents. If a knife is needed please be sure it's sharp.
And lastly instead of buying ice i use used frozen water bottles. I re-fill the bottle slightly less then the original level was which allows the expanding ice more room to solidify without busting the bottle. Cheap alternative to buying ice. I then add salt water when i have fish to create a brine that is much colder then the ice itself. https://www.youtube.com/watch?v=RJGcv8dLu0c