Cleaning fish in Morocco

Cleaning fish is an important part of the culinary culture in Morocco, as fish is a staple in the country's diet. Here is a general overview of how fish is typically cleaned in Morocco:

Scaling: The first step in cleaning fish is to remove the scales. This can be done using a scaling knife or a spoon. The fish is held firmly by the tail and the scaling knife or spoon is scraped from the tail to the head in a smooth motion.

Gutting: Once the scales are removed, the fish is opened up and the guts are removed. The head is cut off, and the fish is sliced down the belly, from the head to the tail. The guts are removed carefully, making sure not to puncture the bile sack, which can make the fish taste bitter.

Rinsing: The fish is then rinsed thoroughly in cold water to remove any remaining scales and guts.

Filleting: Depending on the type of fish and how it will be prepared, it may be necessary to fillet the fish. This involves removing the meat from the bones. A sharp filleting knife is used to cut along the backbone, and the meat is carefully removed in one or two pieces.

Further preparation: Once the fish is cleaned, it can be cooked according to the desired recipe. In Morocco, fish is often grilled, baked, or fried, and served with spices, herbs, and vegetables.

It's worth noting that the cleaning process may vary slightly depending on the size and type of fish being prepared, as well as the personal preferences of the cook