1. **Gather Your Tools**: You will need a sharp fillet knife, a cutting board, and a bucket for the guts and scales. A pair of gloves is also recommended for hygiene and grip.
2. **Prepare the Fish**: Start by placing the fish on the cutting board, belly side up. If you haven’t already, you may want to kill the fish quickly by stunning it or using a sharp blow to the head.
3. **Remove the Scales**: Use the back of your knife or a scaler to scrape the scales off the fish, starting from the tail and moving towards the head. Make sure to do this over a bucket to catch the scales.
4. **Make the Initial Cut**: Turn the fish belly up. Insert the knife just behind the gills and cut down towards the belly. Be careful not to cut too deep; you want to avoid puncturing the internal organs.
5. **Open the Fish**: Once you’ve made the initial cut, run the knife along the belly of the fish to open it up. You can use your fingers to gently pull the skin apart as you cut.
6. **Remove the Innards**: Carefully pull out the innards, starting from the tail end and working towards the head. Be cautious not to burst the bladder or intestines, as this can spoil the meat.
7. **Clean the Cavity**: Rinse the inside of the fish under cold running water to remove any blood and remaining entrails. Make sure it’s thoroughly cleaned.
8. **Fillet the Fish (Optional)**: If you prefer fillets, lay the fish on its side. Start at the head, and make a cut along the backbone, following the ribs down to the tail. Repeat on the other side.
9. **Remove the Skin (Optional)**: If you want skinless fillets, place the fillet skin side down on the board. Start at the tail and slide the knife between the skin and the flesh, pulling the skin away as you cut.
10. **Final Rinse**: Give your fillets or cleaned fish a final rinse under cold water, pat them dry with a paper towel, and they’re ready for cooking or storage.
Cleaning fish can be messy, but it’s a rewarding part of the fishing experience. Enjoy your catch!
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