To clean a fish, scale the fish, cut it open, gut it, remove the gills, rinse the gutted fish, and pack the fish on ice. This process usually takes about 10 minutes and requires an outdoor workspace, a butter knife, a fillet knife, kitchen shears, a sink and ice.
- Scale the fish
Use a butter knife to remove the scales from the fish by scraping from the tail to the head, being sure to include the top and the collar of the fish. Do this in an outdoor area that is easy to clean.
- Remove the guts
Hold the fish flat on your work surface with the palm of your hand. Insert the tip of a fillet knife into the belly of the fish near the tail. Carefully slice open the fish, cutting all the way to the lower jaw of the fish. Remove all of the organs from the fish by pulling them loose near the head. A knife may be used to scrape an remaining organs from the backbone.
- Remove the gills
Snip the gills out of the fish using kitchen shears.
- Rinse and store the fish
Rinse the gutted fish under cold water. Store the cleaned, well-rinsed fish in ice.