          
          
                       Dressing a Whole Fish
          
               Dressing a whole fish is easier than it seems.
          
               To remove the entrails, slit the belly from the neck 
          to the vent and crosswise behind the gills.  Remove the 
          viscera and clean the cavity under cold, running water.
          
               To remove the fin, give it a quick tug, pulling 
          forward toward the head.  This will remove the fin cleanly.  
          Never trim the fins with a knife or scissors.
          
               To remove the scales, first soak the fish in cold 
          water for a few minutes as scales are more easily removed 
          from a wet fish.  Lay the fish on a table or cutting board.  
          Holding it firmly with one hand, take a blunt knife, and, 
          with the edge almost vertical, begin working from the tail 
          toward the head, scraping off the scales.
          
               To prepare a fillet, first scale the fish.  Then take 
          a sharp knife and cut along the back from the tail to just 
          behind the head.  Next, cut down to the backbone to just 
          above the collarbone.  Turn the knife flat and cut the 
          flesh along the backbone.  You should now be able to lift 
          the entire side of the fish in one piece.  Remove the other 
          side following the same steps.
          
               To remove the skin, the fish should first be filleted.  
          Place the fillet on a flat board, skin side down.  Start at 
          the tail end and pull the skin with one hand.  At the same 
          time, press the edge of the knife against the skin, holding 
          it firmly to the board.
          
          
