To clean and fillet a fish, a sharp filleting or cleaning knife is needed, along with a flat, sturdy surface and a scaling tool. Start scaling the fish by rubbing the scaling tool against the scales beginning at the tail.
Once the fish is scaled or skinned, insert the filleting knife into its belly, starting at the tail, and make a smooth cut to the head. This opens the belly, allowing the guts to be removed.
To fillet the fish, make a slice along the back of the fish from head to tail. From here, slice the meat away from the ribs with the knife, starting from the head of the fish. Remove any excess bones or skin.