Scale the fish with the back of a butter knife. Make smooth strokes from the tail to the head. Rinse the fish under cool water to wash away any loose scales.

Holding the fish firmly, start a cut just behind the head. The cut will run just behind the pectoral fin.

Turn the fish with the back toward you. Continue the cut behind the head until the blade stops on the back bone.

With the tip of the knife, make a shallow cut down the back of the fish. This will run from the tip of the cut behind the head down to the tail.

Holding a flat hand firmly on the fish will steady it while the cut is being made.

Gently lift the filet away from the fish where the shallow cut has been made. With long smooth strokes, run the knife along the bones to separate the filet.

There will be a row of bones by the belly that will be slightly more difficult to cut through. Always cut away from your body to cut through these bones.

Alternately, the filet can be removed tail to head. Make the same cut down the back of the fish and around the head.

Lay the knife flat against the tail with the center of the blade in the center of the fish. Again, place a flat hand on the fish. The knife blade should ride the hard center bone all the way from the tail to the head.

This leaves a clean fish carcass. Remove the head and use the bones for fish stock. Mild, white fish is best for stock because it produces a clean, mild stock.

Just between the natural division in the center of the filet, there will be a row of bones that can be felt with the fingertip. These "pin" bones can usually be pulled out with tweezers. However, if the fish is firm fleshed, it is best to cut the row of pin bones out to save the risk of tearing the meat surrounding the bones.

Make a "V" cut down both sides of the bones.

Lift the bones and attached flesh up and cut the portion away.

There will also be a section of bones at the belly of the fish. Cut away these bones, being careful to remove as little of the filet as possible.

Remove the tail portion of the filet. It tends to overcook in the pan. If several fish are being cleaned, save the tail portions for fish stew or fish cakes. To cook the filet, follow the pictorial "Fish - cooking a skin-on filet".