Mike Schoonveld: How you clean fish impacts the flavor of your fish
I remember the first fish I ever caught that someone cleaned for me and I got to eat it. My grandpa laid the tiny sunfish on the counter, used a spoon to scrape off the scales, chopped off the head and slit the belly open to pull out the entrails.
My dad wasn’t a fisherman and grandpa didn’t live close so I was mostly a self-taught angler. And since that’s how I was taught to clean fish and since the local ponds near my hometown were full of small sunfish, that’s how I cleaned fish I caught for the next dozen years or so.
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