Cleaning fish refers to the process of preparing fish for commercial consumption by removing their scales, internal organs, and any other unwanted parts. This task is typically performed by commercial fishermen who have just finished a fishing expedition and need to prepare their catch for sale.
After the fish have been caught, they are often brought aboard the fishing vessel and transferred to a cleaning area. Here, the fish are usually sorted by species and size before being cleaned. The cleaning process typically begins by removing the scales from the fish using a specialized tool called a scaler. This tool has small, sharp teeth that scrape away the scales without damaging the skin of the fish.
Once the fish have been scaled, their internal organs are removed. This is done by making an incision near the fish's anus and carefully cutting through the abdomen. The fish's organs, including their intestines, liver, and stomach, are then removed and discarded.
Fish that are going to be sold whole are typically rinsed with cold water and placed on ice to preserve their freshness. Fish that will be sold as fillets or other portions are sent to processing facilities where they are cut into pieces and packaged for sale.
Cleaning fish is an important part of the
commercial fishing industry since it is necessary to properly prepare the fish for sale. It is also important to ensure that the cleaning process is done safely and hygienically to minimize the risk of foodborne illness. Many
commercial fishing vessels have specific protocols in place to ensure that the cleaning process is carried out in a way that meets safety and hygiene standards.
Commercial Fishing