How to Wash a Fish

Washing your fish before cooking is one of the most important steps any home chef can take. A clean fish is a happy fish — and more importantly, a safe one. This tutorial walks you through the complete fish-washing process so you can approach your next meal with total confidence.

What You'll Need

• One fish (washed or unwashed — you're about to fix that)
• Cold running water — not warm, not hot, cold
• A colander — optional, but makes you look professional
• Paper towels — the drying phase is just as important as the washing phase
• Courage — fish can be slippery

Step-by-Step Guide

1. Remove the fish from its packaging. Place it gently in the sink. Do not drop it. You will drop it.
2. Turn on the cold water. Hold the fish under the stream. The fish will feel nothing.
3. Rinse both sides. Pay special attention to the cavity if the fish has been gutted. This is where things get real.
4. Pat dry with paper towels. A wet fish going into a hot pan is a liability — it will spit oil at you personally.
5. Proceed to cooking. You are now a person who has washed a fish.

Common Mistakes

• Using warm water. This begins the cooking process prematurely and confuses everyone.
• Washing too aggressively. The fish has been through enough.
• Skipping the drying step. See: oil spitting, steam clouds, minor kitchen injuries.

If you have any questions about fish washing, please do not contact [email protected]. We sell digital content. We cannot help you with this.