This is how fish was traditionally cleaned

Fish has been a staple in many traditional cuisines across the world, especially in coastal regions. Long before the days of modern kitchen gadgets and market-prepped fillets, communities followed time-honored methods to clean and prepare fish for cooking. Here’s a look into how fish was traditionally cleaned, preserved, and made ready for the pot, passed down through generations.


Catch and Sort by Size
Traditionally, once the fish was caught—whether from rivers, ponds, or the sea—it was first sorted by size and type. Larger fish were reserved for curries or special meals, while smaller ones were used for fries or dried for future use. This sorting helped decide the method of cleaning and how much effort would be required for each kind.


Scaling with Natural Tools
Before the advent of steel scalers, villagers used improvised tools like coconut shells, blunt knives, or even sand to remove fish scales. The fish would be held firmly on a flat stone or wooden board, and the scaler moved repeatedly against the grain of the scales until the skin was smooth. This step was mostly done outdoors near water sources to keep the mess away from the cooking area.

Gutting with Bare Hands
In most traditional households, gutting was done entirely by hand. The fish belly was carefully slit open using a small knife or bamboo stick, and the insides were pulled out gently. Care was taken not to rupture the gallbladder, which could make the meat taste bitter. This process was often taught from a young age, especially in fishing communities.


Cleaning with Ash or Tamarind
Instead of modern detergents, traditional kitchens used ash, tamarind pulp, or salt to remove the slimy texture and fishy odor. Tamarind and salt were rubbed on the fish and then rinsed several times in water. Ash from the cooking hearth was also common in rural homes, working as a natural scrub to clean fish thoroughly.

Sun-Drying or Cooking Immediately
Once cleaned, the fish was either cooked fresh or sun-dried for later use. In coastal and riverine areas, it was common to lay cleaned fish on woven mats under the sun, preserving them with salt. This method ensured food availability during off-seasons or storms when fishing wasn’t possible. In other cases, the fish went straight to the stove or clay oven, becoming part of a freshly made curry or fry.


Conclusion
Traditional fish-cleaning methods were simple, sustainable, and rooted in the rhythm of daily life. They required skill, patience, and respect for the ingredient. Though modern conveniences have made the process easier, these ancestral techniques are still practiced in many households, keeping culinary traditions alive.