For top quality flavor, all fish should be field dressed as quickly as possible by removing the gills, guts and kidney, all of which spoil fast in a dead fish.

Field dress fish that are to be cooked whole or steaked. It is not necessary to field dress fish if they are to be filleted within an hour or two. Scale fish that are to be cooked with their skin on. Scaling fish is quick and easy with a scaler, though a dull knife or spoon can be used. Wet the fish and scrape off the scales, working from tail to head. This job should be done outdoors, because scales can fly in all directions; or, line the kitchen sink with newspapers and scale as carefully as possible.

When field dressing and scaling at home, place your catch on several layers of newspapers to ease cleanup. Before field dressing, wipe the fish with paper towels to remove slime. This makes it easier to hold the fish firmly. If you puncture the guts, wash the body cavity with cold water. Use water sparingly, because it softens the fish.

The head can be removed after dressing. Paper towels are excellent for wiping off scales and blood spots, and for drying fish.

Field dressing is easier if you have the right tools, and if you clean the fish in a convenient location. Practice different cleaning techniques until you can clean fish quickly and with little waste.

To field dress trout and small salmon:

• Slice the throat connection, the tissue that connects the lower jaw and the gill membrane.

• Insert the knife in the vent, run the blade tip up along the stomach to the gills, taking care not to puncture the intestines.

• Push your thumb into the throat; pull gills and guts toward the tail. Scrape out bloodline with a spoon, then rinse out cavity.