1. Remove guts:\u0026#160;Wearing gloves if you like, lay each fish on its side on a work surface. Cut through fish 1\/4 in. from edge of belly along its length. Pull out guts and rinse fish.2. Scale: Gently scrape fish from tail to head with your fingertips to loosen scales.3. Trim: With kitchen scissors, cut off dorsal (top) fin and tail. Rinse fish and work surface.4. Fillet:\u0026#160;At collar below head, score slits in fish on each side just to the bone. Hold fish head with 1 hand. With index and middle fingers of your other hand, make a scissor shape; slide \u0022blades\u0022 into slits on either side of fish and, sliding along backbone to the tail, pull fillets free from bone.5. Cut fillets:\u0026#160;Cut in half lengthwise and pull off any pin bones.