Abstract: A method and apparatus for mechanically cleaning freshly caught fish. In an initial step for preparing a throat cut in a roundfish, the head thereof is bent backwards to an angle of about 30.degree. relatively to the axis of the trunk to stretch the neck and isthmus of the fish. A throat cut is then performed in two steps. The first step of the throat cut is started at the ventral side of the fish, closely ahead of the front edge of the collar bones of the fish in order to cut the isthmus joining the head and the trunk. Thereafter, the second step of the throat cut continues the first step of the cut by severing all the way into the gill cavity up to the spine and mainly following along the front edge of the collar bones. Subsequently, a belly cut is made which permits the evisceration of the entrails of the fish intact.