Wash the fish to remove loose scales. You should now have a clean, whole fish with the entrails and scales removed. To dress the fish, cut off the head and tail. Prepare steaks for broiling or barbecuing by cutting the dressed fish into cross sections about one inch thick. If you plan to fillet the fish, leave the head and tail on to give you something to grip while you work.
Fillets take less room in the refrigerator or freezer and cool more quickly.
If the fillets will be used right away, prepare them as soon as possible. If, however, you plan to use fresh fillets several days later, and if you have room to refrigerate the whole fish, wait and cut the fillets just before they are needed. Fish stored whole lose less water. Filleting a roundfish requires a sharp knife and practice. Although different species have slightly different bone and rib structures, all fish can be filleted using the same basic procedure.