I have had several people ask me how to clean a big fish. I have told some that I lift the tail and whip its rear and I have tried to explain others. Cleaning big fish with in itself is not controversial, but keeping big fish is. With so many people on the CPR kick these days, I am sure this thread will draw some unwanted post, but I am just trying to show how I clean a large fish and trim the fat away to make it very tasty. With the invention of the digital camera, I can now have my 13 old son take pictures at every stage and show you. So the following thread will be posted just to show how I clean big fish. It may take several post to enter all the pictures, so bare with me. First, I cut a V shape from the back center of the gills to the center of the head as shown in picture #1. You do not have to cut deep, just through the skin. Then I cut from the center of the head from the V down both sides of the dorsal fin. Gooboy showed me to make this extract cut on the dorsal fin to make it easier to skin around this area. Once these cuts are made, you can hang the fish up if you have not already done so. Some times, I will hang the fish then make the cuts. Either way works, it is just what you get use to and what works best for you. I use a set up a gentleman showed me a few years ago. I have some custom made gaffs that hang in the holder as you can see from the pictures. This allows me to take the gaff to the fish and then just set the gaff handle back in the holder on the skinning pole. On ops, I will make the same V cut on the belly side also with the V cut going almost all the way to the the fishes throat. This is not pictured as I was cleaning a blue. In the thrid picture you can see the diamond shape that will pull out of the fishes hide.