- 1). Place the croaker on the cutting board and start removing the scales using a fish scaler. Hold the croaker with one hand and run the scaler over the body from tail to head. This should smooth the fish body and clear the croaker skin of any scales. Rinse the fish well with water.
- 2). Use the fillet knife to remove the head. Place the blade right behind the gills then cut all the way through and across to completely detach.
- 3). Cut through the bottom of the croaker starting from the belly and proceeding to the vent. Reach inside and remove all inner organs. Rinse out the interior cavity with water.
- 4). Cut off the tail and fins. Do a final rinse and prepare the fish for cooking or storing, as desired.
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