Panfish Cleaning in 5 Easy Steps

Panfish Cleaning in 5 Easy Steps

By Kathy Barnhardt

Your children waited all day for you to come home from work. They behaved like angels for the babysitter, so you took them fishing as promised. Limits of panfish were filled and now you are wondering, “how do I clean these things?” No fretting necessary.

Just follow the basic steps of panfish cleaning and the task will be done in no time.

To begin with, you’ll want to gather some items from the house or garage. These items are basic tools that will easily accomplish the job.

The items you will want to have on hand consist of: newspaper, large soup spoon, knife with 4-5″ blade and a bag or something of that nature to place intestinal material into. After you have gathered these items, you are set to begin cleaning your panfish.

There are two ways to clean the fish. The instructions following will apply to “scaling” the fish. This form of cleaning is used when planning to cook the fish whole with head removed. Be aware that the bones will still be intact and they are not meant to be consumed when cooking fish in this manner.

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1. Lay the fish on a solid surface that has been covered with newspaper or a cutting board. If using a cutting board, remember to clean the board with hot, soapy water or bleach spray when finished.

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2. Using the metal, large soup spoon, begin scraping the fish from the tail to the head. This motion will remove the fish scales. You may need to apply slight pressure. Holding the tail will be useful when applying this cleaning technique. After removing all scales from both sides of the fish, you are ready to move on to the next step.

3. Removing the head is done by inserting the blade of your knife into the fish directly behind the gill fins and cutting through to the other side. This will need to be done on both sides of the fish if the head is not removed with the first cut. Once the head has been removed you are almost done cleaning the first fish.

4. Removing the intestines out of the fish can be done by inserting the knife blade into the belly of the fish at the base of the tail. After the knife is inserted, follow the bellies full length with the tip of the knife. The fish should spread open enough for intestinal removal to be done at this point.

5. The last step in cleaning and preparing the fish, is the cleansing. The fish are cleansed by rinsing under cool water. Cool water is used to cut down on the sliminess of the fish.

You have now successfully cleaned your first batch of fish.

Last but not least, a little information in regards to the fish material that was removed. Fish parts can be buried in gardens or disposed of by way of normal garbage removal. There is a positive to garden burial and a negative. Plenty of nutrients will be added to your garden soil as the material breaks down if buried. The negative, neighborhood cats and dogs may find the urge to dig in your garden nearly uncontrollable.

Written By:
Katherine Barnhardt

Through my writing I choose to deliver with passion and knowledge applicable information that displays both the positive and negative surrounding a specific topic or issue. It is that passion and information being given to the reader in an understanding format that will develop interest and create discussion or action in regards to a topic or issue.

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