How do you prepare fresh fish for cooking?

Cleaning the Fish:

1. Rinse the Fish: Hold the fish under cold running water to clean off any dirt or debris. Do not use soap or detergent as it can leave behind a residue.

2. Descale: If the fish has scales, use a sharp knife or scaler to remove them. Hold the fish by the tail, and starting from the tail, use the knife or scaler to scrape against the scales, moving from the tail towards the head.

3. Gutting: This step is optional if you've purchased a pre-gutted fish. However, if you need to gut it:

- Place the fish on a clean surface.

- Make a small cut near the anal opening and slide the knife forward to the gills, being careful not to cut through the belly.

- Pull out the guts and any other internal organs.

- Rinse the inside of the fish to remove any remaining blood or organs.

Removing Fins and Head (optional):

4. Remove Fins: If you prefer, you can trim off the fins using sharp kitchen scissors or a knife.

5. Removing the Head: If desired, you can also remove the head by cutting behind the gills and pulling the head off.

Prepare the Fish for Cooking:

6. Pat Dry: Use paper towels to pat the fish dry inside and out.

7. Season: Season the fish with salt, pepper, or other desired spices and seasonings. You can also marinate it with your preferred ingredients.

8. Cooking Method: Depending on your preference, you can choose to bake, grill, pan-fry, or steam the fish.

9. Serve: Cook the fish according to your chosen cooking method and serve when it is cooked through and flaky.