You must know how to prepare fish and game for cooking and storage in a survival situation. Improper cleaning or storage can result in inedible fish or game.
COOKING AND STORAGE OF FISH - Army Field Manual
8-71. Do not eat fish that appears spoiled. Cooking does not ensure that spoiled fish will be edible. Signs of spoilage are—
Suspicious color. (Gills should be red to pink. Scales should be a pronounced shade of gray, not faded.)
Dents that stay in the fish's flesh after pressed with your thumb.
Slimy, rather than moist or wet, body.
Sharp or peppery taste.
8-72. Eating spoiled or rotten fish may cause diarrhea, nausea, cramps, vomiting, itching, paralysis, or a metallic taste in the mouth. These symptoms appear suddenly, 1 to 6 hours after eating. Induce vomiting if symptoms appear.
8-73. Fish spoils quickly after death, especially on a hot day. Prepare fish for eating as soon as possible after catching it. Cut out the gills and the large blood vessels that lie near the spine. Gut fish that are more than 10 centimeters (4 inches) long. Scale or skin the fish.
8-74. You can impale a whole fish on a stick and cook it over an open fire. However, boiling the fish with the skin on is the best way to get the most food value. The fats and oil are under the skin and, by boiling, you can save the juices for broth. You can use any of the methods used to cook plant food to cook fish. Pack fish into a ball of clay and bury it in the coals of a fire until the clay hardens. Break open the clay ball to get to the cooked fish. Fish is done when the meat flakes off. If you plan to keep the fish for later, smoke or fry it. To prepare fish for smoking, cut off the head and remove the backbone.
Once you have a cooler, creel, or stringer of fish, it is time to head home to enjoy your freshly caught meal, but first you have to clean it all. There are many techniques specific to different types and sizes of fish, but the basic is scaling and gutting, described here.
Things You"ll Need
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