Fillet a Fish

1. Using a sharp filleting knife, cut the head off the gutted fish, just behind the gills.
2. Starting at the head end, slice the top half of the fish away from the backbone, cutting down to the tail end.
3. Turn the fish over and do the same on the other side. Discard the backbone.
4. Place one half of the fish cut side down on the board. Pressing down slightly on the fish, carefully slice the fillet free from the remaining bones.
  
  

Gut a Fish
1: Wash the fish in clean running water to remove any slime or dirt.
2: Use a sharp knife to remove the fins on either side of the body.
3: If the fish needs scaling, scrape the fish by running the knife at nearly 90 degree angle along it's body from tail to head. Continue scraping until the fish is smooth and rinse it once again.
4: Place the fish on a board and holding the tail cut away a thin strip all the way along its belly up to the gills. Discard the strip of skin. Alternately, you can insert the sharp point of your knife below the soft part of its belly and slice upwards to its gills to cut it open.
5: Use your fingers to remove the guts from the cavity. Discard them and give the fish another wash.
6: You can remove the head and tail now, if you want to. Cut its head just below the gills, and remove the tail from where it joins the body.
7: Wash it once again and your fish is ready to cook now! You can use it as whole or cut it into pieces etc, as you wish, depending on the type of fish and what you want to do with it.