Nothing beats the feeling of catching a big fish good enough to eat. The problem is, a lot of people don't know how to both scale and gut fish.
To scale and gut fish you will need a scaler, a chopping board and a good sharp knife (preferably a filleting knife).
Please note:
Some fishing locations have a designated fish preparing area which generally consist of a bench, sink and tap. It can be useful to prepare your fish in these areas or on location to avoid the mess and smell at home.
Because a fish is usually hard to handle, being both spiny and slippery, you need a good way to keep the fish still while you prepare it without injuring yourself in the process.
I usually stab the tail of the fish into a chopping board with the filleting knife, but there are many other methods, including specially designed chopping boards with a built in clamp which can be purchasedfrom some fishing and camping stores. If you use a knife it is best to hold it with your weaker hand so that you can use your good hand to scale the fish.
A scaler usually consists of a handle attached to a round toothed piece of metal (although there are variations), and can be bought from any fishing/camping shop for a few dollars.
While pinning the fish′s tail, press the teeth of the scaler firmly into the fish starting at the tail, and move the scaler towards the head of the fish repeatedly until all of the scales are removed.
Be sure to scale the underside and back of the fish, you don′t want scales in your meal.
Once both sides of the fish have been scaled, you will need rinse the broken scales off under a tap and carefully feel the fish to check for any remaining scales that you may have missed.
Because carp are bottom feeders, the most suitable rig to use would be a very low one. I usually have a sinker at the end of my line with a swivel sitting about 30cm above it. I would then tie the hook to 15cmof line and fasten that onto the swivel.
You can also use a running sinker stopped by a swivel with 30cm of line hanging from the bottom to tie a hook onto. These rigs may need to vary depending on your fishing location, so it is best to experiment abit and find out what is best for you.
The first step to gutting a fish is to cut it open. Lay the fish down on its side and hold it firmly (this can be difficult if you don′t have a chopping board with a clamp).
Locate the fish′s stomach by pressing down on its underside. The area where the organs are located is softer than other parts.
Find the spot towards the tail where the belly meets the harder area and carefully insert the knife. Saw towards the head making sure not to insert the knife too deep, and stop at the neck.
Next, cut the head off just behind the side fin closest to the head. I usually press my body weight down onto the knife and rock it back and forth, but you may need to saw in order to cut through thicker spined fish.
Pull out the organs of the fish and run a tap into the cavity while scrubbing at the walls and inner spine with your fingers to remove any excess blood and tissue.
Finally, cut away any remaining fins or other unsightly parts. Some people prefer to leave the tail on for cooking and carrying purposes, but that is really up to you.
Once you have scaled and gut fish a few times you will see that there isn't really much to it once you get over the gore. Enjoy!
