Just interested in who still scales fish like snapper. I haven't scaled any fish for at least 10 years now. Just cut the fillets off and skin and bone them. Much easier and much cleaner to me anyway.
Usually do scale the fish
Usually do not scale
Just interested in who still scales fish like snapper. I haven't scaled any fish for at least 10 years now. Just cut the fillets off and skin and bone them. Much easier and much cleaner to me anyway.
"The underlying spirit of angling is that the skill of the angler is pitted against the instinct and strength of the fish and the latter is entitled to an even chance for it's life."
(Quotation from the rules of the Tuna Club Avalon, Santa Catalina, U.S.A.)
Apathy is the enemy
Im the same - Fillet, then skin+de-bone.
Although on smaller models, I occasionally cook whole(So scale them).
Mick
Never unless I'm baking the fish.
Bring Out Another Thousand tragic
big fish get filleted and skinned, but smaller fish et gutted and scaled for cooking whole
Me! If i'm going to freeze some or feel like eating some crispy skin that is. Two fillets together with skin facing out to avoid any freezer burn to the flesh. Ben
Nah, fillet and skin is much quicker and cleaner. I debone most of my fish, probably none over 8-10kg tho, bones are big enough not to be a hazard.
Jack.
only 2 fish i scale are whiting and flathead the rest i skin
cheers rosco
Everything except Whiting is skinned
A Proud Member of
"The Rebel Alliance"
I try to meticulously scale everything we eat, but if I'm keeping a tailor, mullet etc for bait I don't bother.
Old habit I'm afraid!
yep, im a whole cooker, therefore scale everytime.
i really should try to evolve from bashing the fish with a rock and throwing em on a fire.
What are these "fillets" you speak of
I still scale. I tried just cutting the fillet out first, but the scales blunted the knife.
cheers
Andrew
Fishing- It's only an addiction if you're trying to quit.
I love the skin on my fillets, I always scale em, take the fillets off, then release them
If I am freezing a whole fish I leave the scales on and just gut and gill.
But any fish left whole will be cooked in my Weber as I think the fish holds there flavour better if baked that way.
Larger fish I fillet and skin but I also like to keep a few fillets with there skin on if want to cook them crispy skinned or smoked.
Cheers
Brett
What is this snapper thing? and how do you catch them??????????????????????????????????????
Usually dont worry about scaling snapper. But a whole scaled knobby on the barby always impresses my mates!!
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