Hold the fish by the tail. Beginning at the tail end, make smooth strokes against the scales with the back edge of a butter knife.

Be sure to remove all of the scales under the fins, on the belly and around the head. Rinse the fish under cool water to wash away stray scales. The skin should be completely smooth.

With a pair of heavy kitchen shears, carefully trim the pectoral fin on the side of the fish.

Trim the caudal fin (tail fin).

Remove the fins just below the tail.

Also remove the pelvic fins just under the pectoral fin.

Place the fish onto the belly side. Carefully lift the dorsal fin.

Cut the dorsal fin just where it meets the top of the fish. It may take some effort depending on what type of fish is being cleaned.

If your fishmonger did not remove the gills, clip them out before cooking the fish. The gills will taint the taste of the meat around the head.