Hey everyone! Captain Erik and Chief Mate Janel here and today we’re going to show you how to clean a Sheepshead with the ‘Gill & Guts Pull’! There are many ways to clean fish and people have come up with some fancy tips and tricks to making it happen. The gill & guts pull is a must if you’re going to fish regularly though...and will be your savior on the days you bring home LOTS of BIG fish! Many freshwater trout anglers utilize this method to clean and preserve their fish because it's easier than filleting them all, PLUS it allows you to eat ALL the meat and creates greater cooking possibilities with added flavor! That's right. If you gill & guts pull your fish not only do you have skin and bones to make a broth with later, but you have the skin to eat (for those who are into that). Plus, the skin creates a nice pocket of protection from the heat while sealing in all the delicious flavors and moisture you're hoping to add. For instance, people will marinate their fish (like we do with the sheepshead), or may even simply add butter and herbs to the cavity before cooking. Either way, if the skin is tough enough to cook or delicious enough to eat it's worth leaving it on and Captain Erik even shows you a tip on how to get more flavor in once your fish is clean. If you are looking for tips and tricks on how to cook fish you can visit one of our many Catch & Cook videos including Catch & Cook Sheepshead (here: [ Ссылка ])! We recommend eating them fresh, keeping the flavors simple, and pulling them from the heat at the first signs of them being done. This will assure moist, flavorful meat with great texture! If you want more detail on this visit the March edition of the Coastal Angler Sarasota for details (there is an article there that provides all you need to know). Now, the Sheepshead skin is probably not a skin we would eat but it's worth practicing the gill & gut pull method for these fish for a couple of reasons. 1. Their skin/scales stand up to high heat which will protect your meat. 2. They have a delicious cheekbone from crunching on all those barnacles and similarly to a grouper - you'll want to eat it! 3. Their curved, thick bones make it hard to filet these fish so using the gut & gill pull method of cleaning will assure you get to savor all the delicious meat (furthering the value of the hard work and attention you've put into catching them). You can grill them, pan sear them or bake them at high temperatures and their thick skin will keep their meat moist. You can choose to scale them the way Captain Erik does in our video (above) or you can leave the scales on. Either way, we hope you enjoy learning this process and use it next time you catch one of these beauties. We look forward to seeing you on the water! 😎

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