The best person to prepare a fish is the fisherman or the person who gave it to you.
There's no doubt that gutting and preparing a whole fish is not for the faint-hearted, the squeamish or the vegetarians among us. So it comes as no surprise that the skills required for preparing fish for cooking is one that is mostly lost to the amateur cook. The great thing about buying a whole fish and preparing it yourself is that nothing goes to waste; wonderful fresh fish stock is simmered up for future use using the bones.
Writing for The Telegraph, Catalina Stogdon shares her first hand experience of a fresh fish market in East London.