When I get freshly caught fish I usually clean the whole fish, scale and gut it immediately. I then freeze what I do not want to eat in small zip lock bags. I put enough for one meal per bag, and later if I want to fillet the fish then I just use the already cleaned fish that I have.
To fillet a fish I grab the tail with one hand, take the filleting knife (I am using a boning knife seen above) with the other and press the blade down at about a 30 degree angle. I run the knife along the backbone towards the head. When I get to the head I slice the fillet off. Repeat for the other side.
Filleting a fish is not so difficult. Once you get the hang of it you can do this task fairly quickly. Wash the fillets with salt and then vinegar, rinse them well with cold water, and let drain. The salt and vinegar help remove the slime. If I don't eat the fillets right away I wrap them in plastic and put them in a refrigerator. Fresh fish is best eaten immediately and not stored for days.
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