1. **Gather Your Tools**: You will need a sharp fillet knife, a cutting board, a pair of pliers (for removing hooks if necessary), and a bucket or cooler for the cleaned fish. Having a clean, flat surface is also important.
2. **Prepare the Fish**: Place the fish on the cutting board. If you’re working with a larger fish, it’s best to lay it on its side. Make sure to have a towel handy to wipe your hands and the cutting surface.
3. **Remove the Scales**: Using the back of your knife or a fish scaler, scrape the scales from the tail towards the head. Be sure to do this over a bucket or the ground to catch the scales. Rinse the fish under cold water to remove any loose scales.
4. **Cut the Belly Open**: Place the fish on its back and make a small incision just behind the gills, cutting down towards the belly. Be careful not to cut too deep, as you want to avoid puncturing the internal organs.
5. **Gut the Fish**: Once you’ve made the incision, use your fingers or the knife to carefully pull out the entrails. Make sure to remove everything, including the kidney, which is a dark strip along the spine. Rinse the cavity thoroughly under cold water to remove any remaining blood and debris.
6. **Filleting (Optional)**: If you prefer fillets, you can now cut along the spine to separate the flesh from the bones. Start at the head and work your way down to the tail, using your knife to follow the rib bones. Repeat on the other side.
7. **Final Rinse**: Rinse the fillets or the whole fish under cold water to ensure they are clean. Pat them dry with a paper towel.
8. **Storage**: If you’re not cooking the fish immediately, store it in a cooler with ice or in the refrigerator. Fresh fish should be kept cold to maintain quality.
Remember, cleanliness is key to preserving the flavor of your catch. Happy fishing and enjoy your meal!
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