- 1). Hang the fish with a rope by its tail. Cut just below each gill. This makes it easier to get at the guts. Cut upward into the inside of the gut from the gill cavity.
- 2). Cut a hole in the anus so you can pull out all the entrails. Do not cut along the belly like you would with most fish because this will ruin the belly meat.
- 3). Rip out the guts with your hand from both openings. Scrape the inside of the spine with the back of your thumb nail to get rid of the curdled blood.
- 4). Rinse the fish with cold water. Peel off any remaining entrails from the stomach cavity. Don't drop the meat because it bruises very easily.
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