1. **Start with a Sharp Knife**: A sharp knife makes the cleaning process easier and reduces damage to the fish.
2. **Remove Scales**: Use a scaler or knife to remove scales by scraping from the tail towards the head.
3. **Gut the Fish**: Make a small incision near the vent and carefully remove the innards.
4. **Remove Gills and Internal Organs**: Cut out the gills and any remaining internal organs to prevent the fish from spoiling quickly.
5. **Rinse Thoroughly**: Rinse the fish inside and out with cold water to remove any blood or debris.
6. **Store Properly**: If not cooking immediately, store the cleaned fish on ice to maintain freshness.
7. **Filleting**: If filleting, start behind the gills and cut along the backbone to separate the fillet.
8. **Check for Bones**: Run your fingers along the fillet to check for any remaining bones.
9. **Final Rinse**: Give the fillets a final rinse before cooking.
Remember, cleanliness is key to preserving the quality of your catch.
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