Gut with Head On
Place the trimmed and scaled fish onto the work surface with it’s belly towards you. Hold the fish firmly in place and insert the very tip of your knife into the anal vent which is a small opening located immediately in front of the anal fin.

Keeping the fish in place and flat on the worksurface, push the knife towards the head of the fish. To ensure that you dont cut through the back of the gut cavity, use only the first 3 centimetres of your knife.

You will probably be unable to cut between the pair of fins located on the belly, behind the head. Use your scissors to complete the cut.

The gut cavity can now be opened, exposing the gut. Take hold of the gut near the head of the fish and gently pull the gut free from the body. Ensure you remove all remnants of gut, taking special care around the vent area.

Once the gut has been removed you will need to remove the blood which runs along the back of the cavity. To do this, run the tip of your knife down both sides of the backbone along the bloodline.

Wash the cavity of the fish thoroughly, removing all remnants of gut and blood. There may be a slight yellow colouring within the gut cavity which is perfectly normal and cannot be washed away.