How To Clean Fish

Sure, I can help you with that! Here's a step-by-step guide on how to clean fish, specifically for fish found in restaurants in the USA:

1. Rinse the fish under cold running water to remove any loose scales, blood, or impurities.

2. Use a sharp knife to remove the gills and gill rakers from both sides of the fish.

3. Remove the scales from the skin using a scaling tool or a dull knife. You can also use a vegetable brush to scrub off the scales.

4. Fillet the fish by cutting along both sides of the spine, starting from the tail end and moving towards the head. Use a sharp fillet knife to make clean cuts.

5. Remove the skin from the fillets by cutting along the skin line, taking care not to cut too deeply into the meat.

6. Remove the bloodline, which is the dark red meat along the spine, by cutting it away from the rest of the fillet.

7. Cut out any bloodlines or dark meat from the fillets, as these can be bitter and unappetizing.

8. Wash the fillets under cold running water to remove any remaining scales, blood, or impurities.

9. Pat the fillets dry with paper towels to remove excess moisture.

10. Your fish is now clean and ready to be cooked!

It's important to note that the cleaning process may vary depending on the type of fish you're working with. Some fish, like salmon or trout, may have a more intense flavor and texture, so you may want to adjust your cleaning method accordingly. Additionally, if you're cleaning a whole fish, you'll need to remove the innards and clean the cavity before filleting it.