Remove Gill
It is very important that the gills are removed prior to gutting. These are full of blood and very bitter. Place the fish in front of you with the belly towards you.

Hold the fish firmly in your hand, and lift the gill cover to expose the gill. Take your knife and place it towards the back of the gill. With a gentle sawing motion, cut down, right through the fleshy ’chin’ below the gill.

This cut will release the underside of the head from the body. Ensure the gill is freed from the gut, by running your knife gently around the contour of the gill at the back of the head.

The gill can now be fully removed. Hold the fish firmly against the work surface. Insert your index finger into the centre of the gill. You may wish to use a cloth for this process. Grip the gill between your index finger and your thumb.

Once you have a firm grip on the gill, twist it out of the head, away from the body. The fish must remain in place, and the gill will easliy pull free from the head.

The gill will still be attached to the head just underneath the mouth. You can fully detach the gill by pulling the gill free, or cut the join with your scissors. Make sure that there are no remnants of gill left inside the head.