Rinse the fish under cold running water
Pat the fish dry with paper towels
Place the fish on a clean cutting board
Use a sharp knife to scale the fish from tail to head
Rinse off loosened scales
Cut open the belly from the vent to the gills
Remove the entrails
Scrape out the bloodline along the backbone
Remove the gills if present
Rinse the cavity thoroughly with cold water
Trim fins, tail, and any damaged parts
Pat the fish dry before cooking or storing