We get asked this question a lot. It’s not surprising as these days we buy filets of fish already cleaned for us, we are spoilt in many ways, but in many others we are not considering cleaning a fish as an essential skill, nor interesting by-products we can make with the bones such as soups, stocks and sauces. At any rate, this technique is applicable to any round fish. Start small with a Sea Bream or European Sea Bass and work your way up from there. We figure now is a better time than ever to take the time and learn. Have Fun!