The Ultimate Panfish Cleaning Quiz
by Staff
Okay, you've landed a good catch and want to eat, but first you have to clean the panfish before you can cook it. Take this quiz to learn about how to clean and prepare your panfish.

What do perch, bluegills and sunfish have in common?

  • saltwater fish
  • panfish
  • prey on walleye

Which is the recommended way to prepare panfish?

  • fillet the fish
  • scale, debone and cook with skin
  • either way

What do you need to be careful of after catching fish?

  • handle gently
  • being bitten
  • fish can attract bears

What can rough handling lead to?

  • harder flesh
  • bland flavor
  • fishy smell

What is the purpose of the fish scales?

  • help fish swim
  • protect the skin
  • differentiate between adult and juvenile fish

What makes scales easier to remove?

  • wetting them
  • drying them
  • heating fish briefly over an open flame

How can you avoid injury by the fish?

  • Beware of the teeth.
  • Cut the fins.
  • Cut off the tail.

How do you remove the scales?

  • Scrape from head to tail.
  • Pluck scales with tweezers.
  • Scrape from tail to head.

What is the best tool to use for scraping?

  • blunt knife
  • sharp knife
  • serrated knife

Is there an alternative to scraping the scales with a knife or spoon?

  • special electric scalers
  • any other tool will damage the delicate skin
  • special solutions to dissolve the scales

What can you do if the fish is too slippery?

  • Nail the fish to the cutting board.
  • Impale the fish on a spiked scaling board.
  • Hold the fish with a cloth.

How long does it take for most freshwater fish to die out of the water?

  • 10 minutes
  • seven minutes
  • five minutes

Is it important to clean the fish as soon as possible?

  • It's okay to clean the fish just before you cook it
  • For better flavor, clean it as soon as you can.
  • The flavor mellows if you wait before cleaning it.

How do you cut the fish open to gut it?

  • Cut the underside from the rear to the head.
  • Cut the head partially so it opens like a flap.
  • Cut from the head along the side to the tail.

How deep should the cut be?

  • all the way through separating it into two halves
  • enough to cut the intestines
  • just enough to open the fish

After removing the entrails, what else should you remove?

  • the tail
  • the anus
  • the intestines

How can you best protect yourself when using a sharp fillet knife on a slimy fish?

  • wash fish thoroughly and coat it with rough salt
  • latex gloves in order to avoid damage to the fish
  • protective gloves

What is the best knife to fillet a fish?

  • sharp straight flexible knife
  • serrated thin bladed knife
  • sharp curved rigid blade

How do you debone the fish?

  • Cut fish in half and remove bones from each half.
  • Cut flat along backbone from gills to tail.
  • Cut above backbone from tail to head.

How well do frozen fillets keep?

  • six months
  • eight months
  • 10 months