Scaling tip

[RvW]

Do you like salmon steaks? or fillets with the skin left on?
I like the bit of fat between the meat and the skin, and Ive heard this has a high concentration of protien and the "good" cholesterol. Either way, its very flavorful too. and for those who live by the BBQ like I do, it makes for a nice barrier between the fire and the fish on a fillet keeping it moist. Mark the skinned side for a minute on the grill or broiler, flip skin side down with a little nonstick spray or oil, cover with a pie tin...mmm merinates and glazes soak in gooood. No need to flip again! (Skin-on smoked fish is a bit more flavorful too)

So heres a simple tip to scale a fish quik and easy for those who have not discovered it. Use the garden hose! spray a stream oposite of the direction of the scales and they come clean off, simple, easy, FAST and no hasle picking scales off the meat, or out of your teeth later.
http://www.ifish.net/uploads/430910193.jpg

[ 07-13-2003, 10:45 AM: Message edited by: cirrhosis-of-the-river ]

[STGRule]

And it has the added advantage of making the yard all sparkly and shiny. Bet the neighbors are jealous. :grin: :wink:

[Born to be Wild]

Yea, but them birds like them scales.

That's the way I do my salmon also Doug.

A lot of folks don't bother but I don't like putting my fish up with all that slime on them. Removes that also of course.

Dan

[RvW]

Upgrade to the 3.5 gal per minute 3000 psi pressure wand with a needle tip ampersat.

The only thing I notice is if the fish isnt kept wet, they dont come off.. kinda seals them together? Maybe wrap them in a towel soaked with salt water for a bit might help, or just scale 'em the old fashoined way.

Its worthy to note that too much pressure will tear the flesh too. And theres a difference in flavor if the exposed flesh is allowed to soak in water. By all means, dont ruin the fish just to get the scales off.

[Trick]

Something that is equally quick is to use a steel bristled brush. I can scale a fish in less than 30 second (belly, back and sides). Then I use the water pressure to knock off any remaining scales.

To be honest I've never really been bothered by a few scales here and there....all protein to me. :tongue:

[ampersat]

a buddy of mine showed me that trick with a springer at his place. so, the next time i got a fish i tried it at my place. it was a not-so-bright steelhead and the scales stayed on no matter how hard i tried. does it only work with fresher fish or not on steelhead? do i not have enough water pressure?