1. **Gather Your Tools**: You'll need a sharp fillet knife, a cutting board, and a pair of pliers (optional for removing scales).
2. **Scale the Fish**: Start by holding the tilapia firmly by the tail. Use the back of your knife or a fish scaler to scrape off the scales, working from the tail to the head. Be careful to do this over a sink or a bucket to catch the scales.
3. **Remove the Fins**: Trim off the dorsal and pectoral fins with your knife. This will make it easier to handle the fish.
4. **Make the Incision**: Place the fish on its side on the cutting board. Insert the knife just behind the gills and cut down towards the belly, stopping just before you reach the vent.
5. **Gut the Fish**: Carefully open the belly by continuing the incision along the belly towards the tail. Use your fingers or the knife to remove the entrails. Be cautious not to puncture the intestines, as this can spoil the meat.
6. **Rinse the Fish**: Rinse the inside and outside of the fish under cold running water to remove any blood and debris.
7. **Fillet (Optional)**: If you prefer fillets, you can then make a cut along the backbone and glide the knife along the ribs to separate the fillet from the bone. Repeat on the other side.
8. **Store or Cook**: Once cleaned, you can either cook the tilapia immediately or store it on ice or in the refrigerator until you're ready to use it.
Remember, cleanliness is key when handling fish to ensure the best flavor and to avoid any foodborne illnesses. Happy fishing!
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