00:00:07one of the 15 and today I’m going to
00:00:09show you how to scale gut and score
00:00:12around fish like a track
00:00:15fresh fish are quite slippery so the
00:00:17best way to pick them up is to take a
00:00:19kitchen cloth wrap it around the tail of
00:00:22the fish then you can pick it up quite
00:00:24easily without it slipping so I’m gonna
00:00:27take it all to the sink
00:00:28I’m gonna scale it and I’m gonna cut it
00:00:33I’m gonna lay the fish flat on the
00:00:36draining board take knife and run it for
00:00:50two minutes when you think you’ve got
00:00:54all the scales of one side turn the fish
00:00:57over and have an or the other when you
00:01:04think you got them all off just have one
00:01:06more look check that you have so once
00:01:10you have dangle try it under the tap so
00:01:14now we’re going to gut the fish so pick
00:01:17it up with a cloth that’s before the
00:01:19kitchen towels before take a nice pair
00:01:21of sturdy scissors and this little hole
00:01:23of the bank view which is his bone push
00:01:25the citizen cut down the whole length of
00:01:29the fish between two fins and between
00:01:31the top two fins right up
00:01:35under the chin talking fish up
00:01:41it’s a horrible bit but it doesn’t take
00:01:43long so just be brave
00:01:50you might need to make another cut right
00:01:53here top just to the last bit rinse it
00:01:59out and this bit here the black bit next
00:02:23we need to take the Ghilzai so to do out
00:02:25the best ways to take pair scissors make
00:02:28a nice cut here cut here and just grab
00:02:35them and pull them out job done
00:02:40retirement attack now clean my try on
00:02:45the layer back on the board the little
00:02:48white with some kitchen towel oh now
00:02:52we’re taking a sharp knife and make a
00:02:55little slash in the side now the reason
00:02:58we slash them is so the tribe cooks a
00:03:00little bit faster it just helps to try
00:03:01and cook a little
00:03:02and also it opens up the flesh so the
00:03:05lovely seasoning like lemon herbs salt
00:03:07pepper gets into the fish and flavors it
00:03:09from the inside so the sharp knife just
00:03:13gently make the slash half a centimeter
00:03:17centimeter deep don’t cut all the way
00:03:19down to the bone one two and three we
00:03:27turn the fish over we’re not a little
00:03:31white with a kitchen towel and Sasha
00:03:34seems before one
00:03:42two and three that’s your fish
”