Anglers here: sharing my tips on handling fish.

Caught a couple of trout last weekend and had to clean them right on the spot. The key is to gut them as soon as possible—either keep them alive in a bucket or toss them on ice if you’re not ready to clean right away. I always start with a shallow cut from the belly up to the gills, making sure not to nick the guts. Once the insides are out, a good rinse under cold water gets rid of any leftover bits. Scaling is pretty straightforward with the back of a knife, but for catfish, I just skin them. It’s a bit messy, but the fresher the fish, the better it tastes on the grill later. Don’t forget to bag up the guts and toss them in the freezer until trash day to keep the smell down. #fishingtips #fishcleaning #cookingtips #Food #Cooking