Clean a fish by following this guide. Firstly gather the following materials:
* Fillet Knife
* Cutting board (at least the length of the fish; double the length will work best)
* Bowl of Cold water
WARNING: The use of a sharp knife is dangerous, but a dull knife is even more dangerous. Make sure your knife is sharp
Separate the Stomach from the Fillet a. Flip the fish so that the cut side is still facing up, but the stomach is now facing you, instead of the spine. b. Cut through the fish in the same manner as Step 3, avoiding the stomach and guts. **Use your first cut as a guide to wear the spine and rib cage are located. **Make sure you still cut above the spine and ribs. **When you get to the bottom of the fish, be careful not to cut through the tail just like in Step 3. c. Peal the fillet away from the gills like you are opening a book, with the tail acting as the binding. The head and body should be on your left side and the fillet should be on your right.