If the fish have scales, remove them before opening. Scrape with a small, sharp knife from the tail to the head; hold the knife flat and slanting, resting it on the fish, that the scales may be taken upon the knife; scrape slowly, that the scales may not fly over everything near, and rinse the knife often in cold water.

When the fish is to be served whole, do not remove the head and tail. Smelts and small fish served whole are opened under the gills, and the contents squeezed out by pressing from the middle with the thumb and finger. Large fish are split open from the gills half-way down the lower part of the body, the entrails removed, and the inside scraped and cleaned. Open far enough to remove all the blood on the backbone. Many leave the sound, which is the white part adhering to the bone; but it is better to remove it.