Panfish such as Norfolk spot, croakers, pompano, pigfish, grunts, and others can be cleaned bone-in.
The following tutorial provides step by step descriptions of how to clean small fish for the table.
Scale the fish using a scaler or a typical knife; rinse the fish and working surface after scaling.
Using a sharp knife, carefully slice off the tail and begin slicing the dorsal fins from back to front.
Continue cutting the dorsal fin.
Next, remove the anal fin and cut around the vent.
Carefully slice from the vent to the head to open the body cavity.
Remove the head and pectoral fins.
Remove the entrails and stomach lining.
Rinse the fish and store on ice immediately.