Hold the tail firmly and using a scaler or dull knife held at a forty-five degree angle, loosen scales by pushing the knife against the skin from tail to head. It is advisable to do this under running water so that the scales won’t scatter.
How to Clean
Use a thin sharp knife or kitchen shears to clean fish. Slit skin from vent to gills. Remove viscera and wash in running water to clean thoroughly. Remove head by cutting across base of gills. Cut off tail. Remove fins by cutting the flesh along both sides of the fins. Pull fin quickly towards head to remove root bones. Salt lightly if desired and place in refrigerator until ready to use.
How to Fillet
Cut through flesh of fish along the center of the back from the tail to the head, and then cut across just below the head. Turn knife flat and starting at the head, cut flesh to the tail, easing the knife over the rib bones. Remove the fillet. Turn the fish over and do the other side.
How to Skin
Place the fish skin side down, on the cutting board. Hold the tail end firmly with one hand and cut skin from the flesh with quick short strokes. A fresh fish is skinned easily.
How to Bone
Continue beyond the slit made when cleaning the fish from vent to tail. Cut across from the slit to the back. Hold the tail and insert the sharp edge of the knife flatly between the tail and backbone. Press the knife towards the head, cutting the flesh from the ribs and backbone. Turn and cut bone from the other side. Lift out bones, removing any flesh that remains attached to it.