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Message: <blockquote data-quote="guywhofishes" data-source="post: 174576" data-attributes="member: 337">I scale them before anything else so they are plump and round and "fully packed" - so no hidden flaps/pockets (I tried scaling after gutting years ago and that was a disaster - ha ha)Have a hose around or a bucket of water so rinsing with copious amounts is easy. I use this cheap scaler - it works great. I scale over in the corner of the yard on an old wrought iron garden table I can hose off.<img src="https://i5.walmartimages.com/asr/d094bda9-fc1a-4520-977f-d80e5ae52a76_1.7fc136fee9797a943ddc495357ef5664.jpeg?odnHeight=450&odnWidth=450&odnBg=FFFFFF" alt="" class="fr-fic fr-dii fr-draggable " style="" />Then rinse the heck out of the fish and get them to the filet table and remove top/bottom fins. After fin removal you slice up just under skin starting from the removed caudal fin notch and up to the collar. Then make your classic cuts behind head on each side. Finally, come in from the top and cut through the vertebrae - but stop short of cutting into the throat (guts). I do all these with electric - it's so easy - just take's patience to let the electric  penetrate skin which is tougher than a guy thinks.If done correctly you now have a severed head but all guts are still intact and not leaking out anywhere. At this point put the fish over a bucket and remove head/guts as a single unit - pull all the way down the stomach slice and yank the last bit from the anus. Remove anus - and the glistening white swim bladder pulls right out once you get a good grip on it - takes a few finger pulls.This process seems clumsy as heck when you first try it but after 2-3 fish you get the process down and you can knock them out quickly.Right before I season I give them the once over and you always feel a scale or two that slipped by.A guy can only eat fish the same way for so long and you need to change things up. When prepared like this the fish takes a little more patience to eat but it's so addictive. The flavors and textures are so different than classic breaded filets. And that collagen that comes from the skin/bones is so tacky/sticky/savory, It's a lot like eating chicken in way. You're not wolfing it down - you're dining on it.- - - Updated - - -I use this pointy "stiff" blade that came from my Li Ion Rapala. It's perfect for fin removal and the stomach slice (slicing under/up without cutting guts- just like gutting a deer). I use it for fin removal and gutting on my white bass (for smoking) too.<img src="https://www.fishusa.com/assets/product_images//assets/product_images/950500007/Variations/500-0.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></blockquote>

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