“Round” is called a fish that has not yet been gutted. Because the guts spoil faster than the rest of the fish, round fish tend to be the freshest on the fish counter.
The guts should be removed after the fins have been removed and the fish scaled.
The gills should also be removed as they can make the fish stock bitter.
Material needed :
- Adequate cutting board
- Fish scissors or other sturdy scissors
- Sharp knife
