Fresh Gutted red trout without head

Fresh gutted fish without the head is a common preparation for cooking fish. When gutting a fish, the process involves removing the internal organs and entrails while leaving the fish intact without the head. This method is essential for cleaning the fish and preserving its flavor. It is recommended to gut the fish as soon as possible after catching it to maintain freshness and quality.

Gutting a fish involves carefully cutting from the vent near the tail up to the neck, opening the stomach, and removing the guts and entrails. The head can be removed if desired by cutting behind the pectoral fins towards the back of the head. Once gutted, the fish should be rinsed thoroughly with cold water to ensure the abdominal cavity is clean.