Run the opening up well toward the head, as Fig. 5 shows, and
then through the opening formed draw out the entrails with the fingers.
[Illustration: FIG. 5]
[Illustration: FIG. 6]
If the head is to be removed, it should be cut off at this time. When a
fish is to be baked or prepared in some other way in which the head may
be retained, it is allowed to remain on, but it is kept more for an
ornament than for any other reason. To remove the head, slip a sharp
knife under the gills as far as possible, as Fig. 6 shows, and then cut
it off in such a way as not to remove with it any of the body of
the fish.
Whether the head is removed or not, make sure that the cavity formed by
taking out the entrails is perfectly clean. Then wash the fish with cold
water and, if desired, cut off the fins and tail, although this is not
usually done. The fish, which is now properly prepared, may be cooked at
once or placed in the refrigerator until time for cooking.
[Illustration: FIG. 7]
26. BONING FISH.--In the preparation of some kinds of fish, it is often
desired to bone the fish; that is, to remove the backbone and the ribs.
Figs. 7 to 10 show the various steps in the process of boning. After the
fish has been thoroughly cleaned, insert a sharp-pointed knife in the
back where it is cut from the head, as shown in Fig. 7, and loosen the
backbone at this place.
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