Although one is certainly able to make fish without any special equipment, there are a few that make the job much easier.

Knives

Chef’s knife: a large heavy knife with a 20 – 25 cm ( 8 – 10 in) blade, it is essential for cutting fish and steaks, as well s splitting open crustaceans.

Filleting knife: for filleting and skinning fish, this knife has a flexible blade. The blade is at least 15 cm long.

Kitchen scissors: a pair of sharp and sturdy scissors is great for cutting of tails and fins.

Fish scalar: this resembles a rough grater, and is great to have around.

Pans

Fish kettle: A fish kettle is long and deep, and has rounded edges. There is a handle at each end and a tightly fitting lid. Inside is a rack to lay the fish on. This is an invaluable pan for the cooking of whole fish. They can also be used to steam other foods.

Oval frying pan: odds are you already have one in your house. This is a very practical tool. This pan will enable you to cook whole fish instead of bending them to fit a round pan.

Griddle pan: this is a rib cast iron girdle pan that is ideal for searing and grilling fish. They may be round oval or rectangular.

Steamer: If you love to steam food, a stainless steel steamer may be perfect for you. They have a lidded deep outer pan and an inner basket. The best thing to do is to choose the widest pan you can find. You may also opt for a bamboo steaming basket that is an economical alternative. They come in a great variety of sizes. These baskets may also be stacked on top of one another so that food may be cooked at one time.

Wok: a 35 cm wok with a lid will be large enough to deal with most types of fish. This wok will also prove to be invaluable as a kitchen source for a variety of food items.

Specialty items

Barbecue grilling rack: a hinged rack as such makes cooking and turning a large fish very easy. These may be rectangular or round. They also have large handles. Some are made in the shape of a fish, and some are made to fit several sardines. Make sure you il the grilling pan beforehand so that the fish do not stick.
Smoker: this may be as simple as a lidded metal box with a rack to hold the fish. The smoke produced by placing damp aromatic wood chippings and herbs give the fish extra flavor. One may also buy an electric smoker.

Fish lifter: this represents an elongated fish slice and is curved and useful for flipping over whole fish during cooking without breaking them.

Tweezers: use these to extract small bones from fish fillets.