12.22
Cooking Fish and Slimming With Seafood
Before you storing your fish into freezer, it's better if you scale and cleam them. You can do this outside, or in a place where you can clean up easily -- scales will fly everywhere.
The easiest tool to scale a fish is a butter knife. They make special scalers, but you don't need one.
1. Start scaling your fish by holding it firmly with one hand and scraping from tail to head with the knife.
The easiest tool to scale a fish is a butter knife. They make special scalers, but you don't need one.
1. Start scaling your fish by holding it firmly with one hand and scraping from tail to head with the knife.
2. Make sure you get the scales on the top of the fish and near the fins -- and don't forget the tail.
3. Don't forget the collar of the fish! It is often the tastiest part, but you wouldn't want a mouth full of scales when you bite into it, would you?
After all above steps, you start to cut your fish. I will share with you on how to cut the fish in my next post.
source : Holly Heyser
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