Gutting
To gut the fish, you need, of course, a sharp knife and a good smooth work surface. You begin by inserting the knife tip into the fish's vent and move the blade up along the belly to the head. Be sure to keep the knife blade shallow so you don't puncture the intestines. Then, spread the body open and remove all of the entrails. Cut off the head and rinse the fish in clean water. You’re hungry already, aren’t you?

Scaling
To scale a fish, you’ll need a good flat surface, a fish scaler or a large spoon. Begin by holding onto the head and rake the scales from the tail toward the head. Remove the scales on both sides of the body. After you remove the head, gills, guts, and fins, you can cook the fish with its skin still attached. Small fish, like bluegill and crappie, are usually scaled, cleaned and then cooked whole.

Skinning
With certain types of fish, like catfish, you’ll want to skin them. With a catfish, you’ll want to snip off its spine before you begin as a safety precaution. You start by cutting through the skin behind the head and the pectoral fins. Using pliers, remove the skin from the body, pulling from the head toward the tail. Taking the head in one hand and the body with the other, break the backbone at the head. Pull the head and guts away from the skinned body. Then give it a bath in clean water, and voila! It’s ready for the pan. But, don’t forget to remove the bones just before you eat it.

Filleting
If you’ve caught a large fish, like a bass, you will want to fillet them instead. A filleted fish has its skin and all of its bones removed before cooking and scaling. Be sure to have a fillet knife handy.
Begin by laying the catch on its side on a flat surface. Slice its gills and pectoral fin down to, but not through, the backbone. Without removing the knife, turn the blade and cut through the ribs toward the tail. Use the fish's backbone to guide you. Turn the fish over and repeat the steps.
Next, insert the knife blade close to the rib bones and slice the entire rib section of each fillet away. Then, with the skin side down, insert the knife blade about a 1/2-inch from the tail. Grip the tail firmly and put the blade between the skin and the meat at an angle. Using a little pressure and a sawing motion, cut against – not through – the skin.