Camping and camp cooking

by Frank A. Bates

Fish-knife

We have now arrived at the point where the fish, after having furnished sport for the angler, are of no use until some of the party displays his skill with the knife, and the speed and results exhibited by one who will take pains to render himself thoroughly conversant with the following instructions will be a revelation to the man who spends an hour in cleaning a dozen fish for his supper.

After landing, the first question often asked is, “Who has a knife?” and everybody pulls one out, ranging from a penknife to an 8-inch hunting knife, neither of which, in my mind, is worth a last year’s bird’s nest, for reasons which we have not here space to explain. After trying all shapes, kinds and sizes, I for my own use prefer the shape shown in the cut.

This may be made out of a good pocket knife, by breaking its back and fitting a hardwood strip in slot for blade and winding the entire handle with strong twine.

The advantage in the blade being at an angle is in its tendency to always cut deeper into the flesh, instead of coming out of the cut, thereby enabling the user to make long, clean cuts down each side of the dorsal fin, which can then be removed entirely, leaving none of the annoying small bones to cause an inelegant flow of language on the part of the hungry sportsman and numerous cuts on thumb and forefinger.

After seeing that your knife has a keen edge, pick out a firm-fleshed yellow perch from the bag, grasp firmly in the left hand, belly down, the hand being closed firmly along the sides to prevent the sharp points of the gill covers entering the hand. Make a cut crosswise at the nape of the neck, insert point of knife in cut and run entire length of fish, each side of the dorsal fin, which can then be removed entire by catching the lower end between the thumb and knife blade and pulling quickly upward toward the head. Then grasp the flap of skin at the nape between the thumb and the point of the knife and pull outward and downward, tearing the skin from the side down nearly to the anal fin; repeat this on the other side; then grasp in the same manner the skin on the under side as near the vent as possible, so that both sides may be removed at the same time, and tear quickly down to the tail, the anal fin nearly always coming off with the skin; pull off the head and the entrails will come with it, the whole operation requiring five cuts with the knife and eight motions of the hand, and less time than it takes to tell it.

In dressing white perch, first scale them thoroughly, which operation consists in holding knife blade at an angle of about 100 degrees to the skin of the fish; press lightly and by a series of quick, short, scraping movements from the tail toward the head, remove all the scales thoroughly. The dorsal fin is best removed as in dressing yellow perch. Next, with fish in left hand, belly up, make a downward cut from directly back of the pectoral fins to a point just back of the gills; insert point of knife into this cut and run entire length of belly, continuing down one side of anal fin, make a cut on the opposite side and remove the fin entire; turn the fish over, sever the neck at the nape, and the head and entrails will be removed as in previous case.

Pickerel should be thoroughly scaled, and afterwards cleanly scraped with the knife until the slime is entirely removed, leaving the fish nice and white, which takes away all the disagreeable muddy flavor so common in this fish. Fins should be removed as in previous cases.

Of all fish that the novice may be called on to dress, the Hornpout, bullhead, or Eastern cat-fish, as it is variously called, will probably give him the most trouble. The best and quickest way is to remove fins by cutting down each side and tearing out; cut the entire length of the belly to a point a little beyond the vent; then sever the head from the body from the under side, without cutting the skin; grasp the body with the fingers of the left hand, take the head in the right and a quick pull will take off head, skin and entrails entire, if a little care is taken in starting the operation.

Of all fresh-water fish the trout is the easiest to dress, no knife being needed. Remove the gills and entrails with the thumb and forefinger, wash thoroughly, and the fish is ready for the pan.