Instructions

1. Cut off the snapper's head unless your recipe specifies otherwise: Slide your knife under the large gill on one side of the head. Straighten the knife, lifting the gill, and bear down until you sever the bone; on a large fish, this may require sawing the blade back and forth several times. Save the head to make fish stock.

2. Spread newspapers, garbage bags or other counter protection under the fish. Put on rubber gloves, so that you can grasp the fish firmly by the tail. Holding your knife perpendicular to the fish, stroke firmly from the tail end toward the head to dislodge scales. Picture the layers of scales as shingles on the side of a house; your aim is to catch the lower edges of the shingles and push them off the wall. Keeping your strokes short will keep flying scales from going beyond your protective surface. Press down on the fish gently and stroke your knife from tail to head, 3 to 4 inches at a time.

3. Wash the fish thoroughly and remove the rubber gloves long enough to feel for remaining scales. Re-scrape any remaining scales to remove. You are now ready to gut, halve, or filet your snapper and proceed with your recipe.