1. To prepare a whole round fish, first scale it. Hold fish and, with back of a knife, scrape against grain of scales in short movements to remove them. Work from tail to head on both sides.
2. Run a hand along fish to feel if it’s smooth and all scales are removed. Rinse well when finished.
3. To gut, insert a sharp knife at hole towards rear of stomach and carefully slit skin up to gills scoop out roe if there is any, then pull out guts. They should come out in one go, but check cavity for any excess.
4. Use a teaspoon or knife to break bloodline, inside at back. Wash outside and cavity of fish thoroughly under cold running water, being careful not to damage flesh.
5. To fillet, lay fish on a board and pat dry. With scissors, snip off all fins. Take a sharp fish filleting, or slightly flexible knife, and score a cut at tail of fish. Slice around head, cutting through until knife hits bones.
6. With flat of knife against backbone, slice along backbone, from head down to tail. With tip of knife, use gentle sweeping cuts to gradually slice fillet away, work from backbone down to belly. At belly, cut fillet away from fish.
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7. Turn fish over and repeat, to remove second fillet then trim fillets of excess fat, taking care to retain their shape.
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Professional "S" vegetable knife, Loft 24 piece dinner set, Pro filleting knife, Zwilling J.A. Henckels. Black multi tools shears, Kuhn Rikon UK.. Blue-sided chopping board, chef's own.
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