CLEANING FISH
The remarks that follow are intended for the novice in the Waltonian
pursuit, rather than for the experienced angler or camper, the latter
probably knowing from experience how to care for and dress his catch to
his own satisfaction, and probably in a better manner than the writer;
but for the benefit of the uninitiated I will attempt to describe what
I consider, after several years’ experience in the sport of Uncle Izaak
and the care of the results, the best methods of procedure.
One of the most important points to be considered is, What means shall
we employ to insure our fish being in good condition on our arrival at
camp or at the point where the catch is to be cleaned.
[Illustration: Fish-bag]
The angler who fishes the stream can, of course, only put his fish in
the creel, but if the sun is bright, a layer of damp moss will prevent
the fish from drying, which is of the utmost importance. But to the
boat fisher the ensuing remarks are of salient value. It has been my
experience that if the boat used has not a fish-well built in it, it is
best to use an open-mouthed knit fish bag, made of extra heavy cotton
cord with an inch mesh, which can be hung over the shady side of the
boat, thereby keeping the fish in their native element, and generally
alive for a long time, away from the sun. This is of the utmost
importance, as the sun has a very detrimental effect on the fish,
oftentimes softening them so that dressing them in a presentable or
skillful manner is out of the question. The result of this is generally
more bones in the frying pan than fish.
[Illustration: Fish-knife]
We have now arrived at the point where the fish, after having furnished
sport for the angler, are of no use until some of the party displays
his skill with the knife, and the speed and results exhibited by one
who will take pains to render himself thoroughly conversant with the
following instructions will be a revelation to the man who spends an
hour in cleaning a dozen fish for his supper.
After landing, the first question often asked is, “Who has a knife?”
and everybody pulls one out, ranging from a penknife to an 8-inch
hunting knife, neither of which, in my mind, is worth a last year’s
bird’s nest, for reasons which we have not here space to explain. After
trying all shapes, kinds and sizes, I for my own use prefer the shape
shown in the cut.
This may be made out of a _good_ pocket knife, by breaking its back
and fitting a hardwood strip in slot for blade and winding the entire
handle with strong twine.
The advantage in the blade being at an angle is in its tendency to
always cut deeper into the flesh, instead of coming out of the cut,
thereby enabling the user to make long, clean cuts down each side of
the dorsal fin, which can then be removed entirely, leaving none of the
annoying small bones to cause an inelegant flow of language on the part
of the hungry sportsman and numerous cuts on thumb and forefinger.
After seeing that your knife has a keen edge, pick out a firm-fleshed
yellow perch from the bag, grasp firmly in the left hand, belly down,
the hand being closed firmly along the sides to prevent the sharp
points of the gill covers entering the hand. Make a cut crosswise at
the nape of the neck, insert point of knife in cut and run entire
length of fish, each side of the dorsal fin, which can then be removed
entire by catching the lower end between the thumb and knife blade and
pulling quickly upward toward the head. Then grasp the flap of skin at
the nape between the thumb and the point of the knife and pull outward
and downward, tearing the skin from the side down nearly to the anal
fin; repeat this on the other side; then grasp in the same manner the
skin on the under side as near the vent as possible, so that both sides
may be removed at the same time, and tear quickly down to the tail, the
anal fin nearly always coming off with the skin; pull off the head and
the entrails will come with it, the whole operation requiring five cuts
with the knife and eight motions of the hand, and less time than it
takes to tell it.
In dressing white perch, first scale them thoroughly, which operation
consists in holding knife blade at an angle of about 100 degrees to
the skin of the fish; press lightly and by a series of quick, short,
scraping movements from the tail toward the head, remove all the scales
thoroughly. The dorsal fin is best removed as in dressing yellow perch.
Next, with fish in left hand, belly up, make a downward cut from
directly back of the pectoral fins to a point just back of the gills;
insert point of knife into this cut and run entire length of belly,
continuing down one side of anal fin, make a cut on the opposite side
and remove the fin entire; turn the fish over, sever the neck at the
nape, and the head and entrails will be removed as in previous case.
Pickerel should be thoroughly scaled, and afterwards cleanly scraped
with the knife until the slime is entirely removed, leaving the fish
nice and white, which takes away all the disagreeable muddy flavor so
common in this fish. Fins should be removed as in previous cases.
Of all fish that the novice may be called on to dress, the Hornpout,
bullhead, or Eastern cat-fish, as it is variously called, will probably
give him the most trouble. The best and quickest way is to remove fins
by cutting down each side and tearing out; cut the entire length of the
belly to a point a little beyond the vent; then sever the head from the
body from the under side, without cutting the skin; grasp the body with
the fingers of the left hand, take the head in the right and a quick
pull will take off head, skin and entrails entire, if a little care is
taken in starting the operation.
Of all fresh-water fish the trout is the easiest to dress, no knife
being needed. Remove the gills and entrails with the thumb and
forefinger, wash thoroughly, and the fish is ready for the pan.
In closing, a word to the camper. Never use fish that have lain in the
sun or have begun to soften. They are not only less palatable than
freshly caught fish, but at times positively dangerous to the health.
Take all such fish, chop them up and take them, with the entrails and
other refuse of the cleaned fish, out to the fishing ground and throw
them overboard. If this is done daily at the same spot, especially if
near some sunken ledge, you will be able to catch a dinner there at
any time, as the fish will congregate there in large numbers. This is
called ground-baiting.