1. Start by scaling the fish using a scaler or a knife to remove the scales.
2. Make a cut behind the gills and pectoral fin to the backbone.
3. Insert the knife at the top of the fish's head and make a cut along the backbone towards the tail.
4. Open up the fish and remove the entrails.
5. Rinse the fish thoroughly to remove any remaining blood or debris.
6. To fillet the fish, make a cut behind the fish's pectoral fin down to the backbone.
7. Slide the knife along the backbone towards the tail, separating the fillet from the bones.
8. Repeat the same process on the other side of the fish.
9. Remove the skin from the fillets if desired.
10. Rinse the fillets again and pat them dry.
Remember to always use a sharp knife and work on a clean surface to ensure the best results.
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