You may be wondering: Why should I learn how to gut and scale a fish at home when I could easily ask a fishmonger to do it for me? Isn’t that the whole point of going to a fishmonger? Why is “fishmonger” such a weird word, anyway?
There are three reasons why you should learn how to scale and gut your own fish:
1. You’ll know exactly how the fish has been processed, from where and when it was caught (if you have a local, reliable fish stand) to the way it was cleaned to how it was cooked. You can claim complete ownership over this fish.
2. If you’re camping and you catch a trout, you’re only five minutes away from a delicious breakfast — and you won’t have to call anyone to help you get there.
3. You’ll look really cool. If you tell someone that you scaled and gutted a fish, perhaps the very fish that you prepared for the elegant dinner party you’re all seated at, they will be impressed. It’s a fact.