Gutting and cleaning a fish involves removing the internal organs and scales, and preparing the fish for cooking or storage. Here is a step-by-step guide on how to gut and clean a fish:

1. Begin by preparing your work area. Wash your hands thoroughly and gather any necessary tools, such as a sharp knife, a cutting board, and a bowl or bucket for the guts.
2. Start by making a cut behind the head of the fish, just below the gills. Cut down through the belly, being careful not to cut too deep or you may damage the internal organs.
3. Using your knife or a spoon, carefully scoop out the guts and discard them in the bowl or bucket.
4. Use your fingers or a spoon to remove the gills, which are located on either side of the fish’s head. Discard the gills.
5. Rinse the fish thoroughly under cold running water to remove any blood or debris.
6. Use the back of your knife or a scaling tool to remove the scales from the fish. Scrape in the direction of the scales, being careful not to cut too deeply into the flesh.
7. Once the scales have been removed, rinse the fish again under cold running water to remove any remaining scales or debris.
8. If desired, you can also remove the fins and tail of the fish by cutting them off at the base.
9. Your fish is now ready to be cooked or stored. Be sure to refrigerate the fish promptly to prevent spoilage.

Gutting and cleaning a fish can seem intimidating at first, but with practice, it becomes a relatively straightforward process. Just be sure to handle the fish carefully and use a sharp knife to minimize the risk of injury.