Today, I accidentally bought a fish that was not scaled nor gutted. I had a general idea on how to do this by watching others (mostly my mother). Take a knife and rub against the direction of the scales. Cut the bottom of the fish, and take out the innards.
What you don't learn from watching is how slippery the fish is, how far the scales will pop if you haven't done it before, and wondering if I'm bruising the fish because I am grabbing it pretty hard. When taking out the innards, I didn't know what from what so I just removed everything that was removable and not familiar from eating whole fish before.
The whole ordeal probably took my about 30-40 minutes including reading an article on how to clean, scale, and gut a fish.
Most places will do this for you. I'm not sure if the place I bought the fish did it because typically they have already been scaled and gutted or they do it before giving it to you or they ask if you want them to do it... hence I didn't give it a second though.
Reference
http://fishcooking.about.com/od/wholefishrecipes/ss/gut_and_scale.htm
Fish
Bronzini fish
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