Rinse the snapper under cold running water
Pat the fish dry with paper towels
Scale the fish if needed
Remove the fins if desired
Make a shallow cut along the belly
Remove the guts and internal organs
Rinse the cavity thoroughly
Remove the gills if present
Trim any bloodline or dark tissue
Score the skin on both sides if cooking whole
Season with salt, pepper, and any desired spices
Marinate if desired
Keep chilled until ready to cook