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How to cook or grill a whole fish
Scale your fish.
Set the fish on a flat surface, like a clean countertop. Press the flat side of the knife against the fish, with the knife bent at a 45 degree angle.

Choose your answer from: [-] Most of the weight of the fish should fall on the knife, but the rest of the weight should balance on the flat side. On balance, scoop the entire fish that you scored with your fingers and roll it up in your hands, making sure that the pointed side is facing down.; [-] Keep pressing until you see the flesh along the sharp edge. This is the membrane of the fish, located between the slenderfish's ribs.; [-] Pointing the flat end of the knife against the grain of the scales, scrape the knife over the fish's body in long, even strokes until all the scales are removed. Flip the fish over and repeat on the other side.; [-] Then, slide the blade over the fish to remove the hard, skin. Use a toothpick to take the skin as carefully as possible.;
Answer:
Pointing the flat end of the knife against the grain of the scales, scrape the knife over the fish's body in long, even strokes until all the scales are removed. Flip the fish over and repeat on the other side.