Next year I was thinking of taking my 17 year old daughter to Lake Erie to do some walleye fishing. I’ve never fished before, and just thought it would be a fun thing to do. I don’t have a boat, so I was going to hire this charter for the day. The captain will also provide the fishing gear (poles, bait, etc.).
So… we go out on the water, (hopefully) catch some fish, and throw them in our cooler. I guess I need to clean them, then. But I have no idea how to do it. Advice?
Depends on what you catch. If you catch panfish (crappies, bluegill and the like) it’s a bit tricky, but doable. There are a ton of youtube videos on the subject. It’s really important to have a very sharp knife.
If you’ve got the money to charter a boat there are going to be plenty of plenty around you can hire to clean the fish: ask your charterboat captain.
Depends on the fish. In general, you use a scaler to remove the scales, cut off the head, open the belly to remove the guts. You can also fillet it, but that takes a little bit of skill.
If it’s fugu (or the American equivalent, blowfish), you cut the head almost through, then pull down. The skin and guts will pull away from the meat (the tail). Make sure not to puncture the liver.
Depends.
Some fish, I would gut and scale.
Some, I would gut, scale, de-gill and behead.
Certain others, gut and skin.
Not being snarky, but a search of what is likely to be caught where you’re going, and then a search of methods of those fish, will answer a lot.
A VERY sharp knife and a scaler and a scaling board are nice tools for most fishing outings. Be very careful with these sharp tools, tho. A nasty cut can be even nastier with junk getting in it.
You don’t have to clean fish. They live in water! 
I’ve only ever cleaned trout and crappie. I’d kill the fish first by cutting off its head or knocking it very hard on the head or severing the spine at the head. Cut off the fins and scrape off the scales. (It’s easier to scale a fish if you kill it without cutting off the head.) Then I’d slit it throat-to-anus (or whatever you call it on a fish) by putting a knife under the skin and slicing from the inside. Next, I’d scoop out the guts. I’d run the top of my thumbnail along the spine to get organ bits out. Then rinse the fish in cold water and cook.
I haven’t caught a fish since I was 16.
For me, it is usually easier to scale first, then gut and behead. ymmv
Is that before or after it goes in the dishwasher?
It’s a Scalar weapon, you see…
Scale first. Split the belly open from just behind the jaws back to his asshole to gut. You don’t have to remove the head. Filleting takes a delicate touch for most fish, best to have extras before you practice.
I hand it to my wife.
‘I caught it; you clean it!’ 
Second youtube videos. I’ve fished the Outer Banks for 25 years and become pretty good at filleting. A walleye is a big meaty fish. Shouldn’t be a problem. An incredibly sharp knife is needed. No scaling needed.
This video is superb. 'Course, this guy’s done it a million times. You’ll have more trouble. :eek:
Definitely filet the Walleye. That’s the only way I’ve ever done them, and it isn’t all that hard.
+1 for fillet.
Scaling is a pain in the ass and unless you really want to eat the skin, which I don’t, it’s unnecessary
+1 for paying someone to do it. Totally worth it, especially if the charter has a deal with a restaurant that will clean/cook your catch and serve it (with sides) while you drink beer in comfort.
We scale bass and crappie with the edge of a flat soup spoon. Use a sharp knife to slice down the belly and remove the guts. Once you’ve seen a video or have someone demonstrate then it’s quite easy. It’s a good idea to scale the fish inside a large, clean trash bag. Otherwise those scales will fly everywhere.
Even easier is catch and release. You get all the fun of catching the fish and there’s no work at the end of the day. 
Check with the captain. A lot of charter captains will also clean the fish at the end of the day.
Do what my grandmother did: Bring the fish home alive, and throw it into the filled bath tub. When you’re ready to cook it, hold it in one hand, open its mouth, and pour a few shots of schnapps into it. When the fish is feeling no pain, chop off its head.