Probably what puts most people off fish is having to prepare it. Yes, it can be a smelly and messy business, but at least in doing it yourself you will know how fresh the fish really is. The alternative is either to buy fish pre-prepared or to ask your fishmonger to prepare it the way you need it for the recipe.
The most important tool in fish preparation is the knife. Without a sharp knife the job becomes a chore. It should have a blade of at least 15 cm/6 inches and be slightly flexible. In other words, a filleting knife. The fish cook’s filleting knife is as indispensible as a boning knife is to a butcher. It must, however, be kept sharp at all times, as a blunt knife will not cut but tear and slip, more pressure is then needed in using it, and this can result in more cut fingers than when using a sharp knife.
Most fishmongers will prepare the fish for you, so it will be ready for cooking process of your desire. They will clean the fish for you, fillet it and remove the skin. For skilled person this can be done quickly and easily. The fish that will be cooked in whole you need to prepare the fish other way. After scaling the fish, make a cut from the bottom of the head towards the tail. Flip out the viscera with your thumb.
If the fish is not to be cooked in whole, the head and front fins should be cut off. This can be easily done by one simple cut from the back of the head to the vent.
The fish will keep fresh for a day, even out of the refrigerator, if you wash it well in cold water, remove head, fins and tail and immerse it in cold water to which you have added 1 teaspoon of vinegar and 1 teaspoon of salt.
Dipping the fish in salt water before cleaning, will wash away and remove all slime. Simply dump a cupful of salt into a bucket of water and dip the fish. No more slippery fish to contend with and the chances of cutting yourself are lessened.