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i planned to fillet the skin off form vids i watched but after tyring t do it with a catfish and failing miserably and butchering half the fish i now will skin or scale my fish then fillet them
tb i lie the skin anyways most people use spoons or knives whats the easiets fastest way to scale sunfish to you?
teaspoon or butter knife has always been my choice for "scaling" fish, if/when I've decided to go that route.
Yup....take an old spoon out of the kitchen. Hard to beat
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iv used spoons and knives idk why but with bluegill iv always had a much easier time with a blade i feel with the spoon i had to force it harder to break the scales off the fish maybe i was doing it wrong
I usually start at the tail and use short/quick scrapes .... and work across the top of the fish (next to the dorsal fin) ... then down the middle/sides and belly. Starting at the tail you get the tiny scales there first, which gives you a little leverage point where the spoon can get under the larger scales more easily.Quote:
Originally Posted by matt1991
I never liked using a fillet knife or even a pocket knife to scale fish with, because it can cut into the fish if angled incorrectly, or the scaling process dulls the blade. :Doh:
The metal fish scaler at Walmart works really well, I think it's like $6 or $7 and lasts forever.
Try a couple of fish like this and see if you like the taste of them. Use a spoon to scrape or scale them, then fillet them leaving the skin on. That's how I do them and they're always gone after we have a fish fry. GTT
I use a scaler that Bass Pro sells. It is yellow in color and has really stiff bristles. It does a great job on and fish with scales.
I've used spoons but prefer a table fork
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i dont see how the spoon works better as it isnt sharp at all id think to get to thin scales ud need something really think like a butter knife
I use used to use a spoon but someone recommended one of these to me a few years ago and now I scale every crappie I catch.
Brass Fish Scaler L Amazon.com: Brass Fish Scaler L: Seafood Tools: Kitchen & Dining
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This is what I have use for many years . there is a 5 dollar model that is of better metal but the Walmart ones for a dollar work great . Attachment 332260
Many, many fish have been scaled with tablespoons, butter knifes, scalers, and even bottle caps screwed to a piece of wood or dowel. Just like the different makes and models of vehicles and boats. You have to discover what works best for you. Fortunately it’s not as expensive to dial in the the scaling utensil that fits you best. Many people feel the skin adds a lot of flavor to their catch. Good luck on your quest.
I don't understand why the skin is difficult to filet off? My electric knife slides it off like butter.
take 1 of the beaters from your hand held mixer and put it in your cordless drill. That makes the scales fly off the fish quick and easy.
Fork
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I use a garden hose with a high pressure end on it. Hold the fish in your hand and blow the scales off. The water direction should be from tail of fish toward the head.
Butter knife for years
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I like the taste , so I scale then fillet . Attachment 332312Quote:
Originally Posted by Northforker