8 New Fish Cooking and Cleaning Products for Anglers

Fish Prep

Culinary Gear for Cleaning and Cooking Your Catch of the Day

Scott Gardner
Scott Gardner

For the Table

Fish is easy to cook, as long as you keep in mind it’s more delicate than meat or poultry, and requires some special care.


Clean fish with a sharp, flexible knife. You don’t need to gut or scale a fish unless you’re cooking it whole or with the skin on. Keep fish as cold as possible, and if you’re storing fillets for a few days, rinse them in salt water to remove any viscera.


Fish should be cooked to an internal temperature of 63°C or until the flesh is opaque and flakes easily with a fork. A general rule is to cook fish seven to 10 minutes per inch of thickness. For a crispy coating when frying, turn the fish only once. And when barbecuing, make sure the grill or basket is clean and lightly oiled.

Scott Gardner

Scott Gardner

Outdoor Canada associate editor and fly-fishing columnist Scott Gardner is happiest when he's on the water fishing (especially from his kayak) or just surrounded by trees, preferably out of cell phone range. Since joining Outdoor Canada in 2010, Scott has won nine National Communication Awards from the Outdoor Writers of Canada for his adventure travel and fly fishing articles, and been nominated for five National Magazine Awards.

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