As an avid fisherman and home cook, I’m often faced with the question of whether or not to scale fish before cooking it. While scaling fish can seem intimidating, it’s actually a straightforward process that has some clear benefits. However, there are also instances where leaving scales on during cooking poses no issue.
In this article, I’ll walk through the pros and cons of scaling fish, proper scaling techniques, and when it’s acceptable to cook fish with the scales still intact After reading, you’ll have a better grasp of this important fishing and cooking skill
Why Remove Scales from Fish?
Here are the top reasons why it’s advisable to remove fish scales before cooking
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Thorough cleaning – Scaling enables you to remove all dirt debris and slime from the fish exterior. This leads to better taste.
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Better marination – With scales removed, seasonings and marinades can directly penetrate the fish flesh rather than just coating the exterior.
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Easier eating – Fish scales can be sharp, dangerous to eat, and unpleasantly textured. Descaling avoids this issue.
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Improved safety – Taking off scales eliminates potentially harmful bacteria, parasites, and microorganisms from the fish surface.
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Enhanced presentation – A descaled fish simply looks more appetizing. For whole cooked fish, the lack of scales is visually appealing.
So in most cases, it’s advisable to put in the extra effort and remove fish scales before cooking. But there are some exceptions.
When Is It Okay to Leave Scales On?
Here are a few instances when cooking fish with the scales still on poses no problem:
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Small, soft scales – Trout, eel, and some tuna have tiny delicate scales that generally don’t need removal.
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Deep frying – The high heat of frying crisps up scales, making them edible.
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Grilling whole fish – For fish baked or grilled whole, scales can protect the flesh and be removed after cooking.
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Camp cooking – When camping or surviving, skipping scaling makes the process quicker and easier.
So for fish with tiny scales or cooking methods involving very high heat, leaving scales on can work out fine. But in most cases, it’s still preferable to remove them beforehand.
Step-By-Step Guide to Scaling Fish
If you’re ready to get hands-on and descale your catch, follow these steps:
Gather your scaling tools
- Knife or scaler – Use a dull butter knife or plastic fish scaling tool to scrape off scales.
- Shears – Kitchen shears trim fins before scaling.
- Gloves – Wear rubber gloves to protect your hands.
- Bucket or sink – Have an area to collect discarded scales.
Prepare the fish
- Using shears, trim off all fins, including dorsal, pectoral, ventral, and tail fins.
- Wash the fish under cold running water to remove debris and slime.
Scale the fish
- Hold the fish firmly by the tail with your non-dominant hand.
- With your knife or scaler in your dominant hand, apply light pressure against the skin at a 45° angle.
- In downward motions, scrape from the tail toward the head to lift off scales.
- Repeat all over the fish until all scales have been removed. Apply extra pressure only where scales are stubborn.
Finish cleaning
- Thoroughly rinse away all scales and rewash the fish.
- Gut, fillet, and cook the fish as desired.
- Give the descaled fish a final rinse before cooking or marinating.
With the right tools and techniques, scaling fish is straightforward. While mildly time consuming, it’s worth it for the end result.
Scaling Fish Provides Multiple Benefits
Though removing fish scales adds an extra step before cooking, it offers several advantages:
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Descaling enables truly thorough cleaning of the fish exterior. Washing alone doesn’t remove all debris.
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Seasonings and marinades penetrate better into a scale-free fish. Scales act as a barrier to flavor absorption.
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Without sharp, tough scales, the fish becomes much more pleasant and safer to eat.
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Eliminating scales takes away potentially harmful microorganisms living on the skin surface.
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A descaled fish simply looks more visually appealing on the plate or when cooking whole.
While leaving scales on works for some small or fried fish, scaling is advised in most cases. Taking the time to descale results in a better eating experience.
Methods for Removing Fish Scales
You’ll need specialized tools to properly remove fish scales:
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A plastic fish scaling tool has a dull edge perfect for scraping off scales. This is the quickest and easiest option.
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A spoon or butter knife also works in a pinch. Just be careful handling the dull blade.
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Kitchen shears trim fins before scaling. Having fins removed makes handling the fish easier.
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Rubber gloves protect your hands from cuts and slime while scaling.
Work over a bucket or sink to contain the discarded scales. Hold the fish firmly by the tail and use short, quick strokes with your scaler or knife against the skin to dislodge scales. Rinse thoroughly.
Tips for Safely Descaling Fish
Follow these tips to safely and effectively remove scales:
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Wear rubber gloves to protect your hands from sharp scales and fins.
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Cut fins off with kitchen shears before scaling to improve grip.
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Hold the fish by the tail and scrape scales from tail to head.
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Apply light pressure and use short, quick strokes with your scaler.
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Rinse under cold water to wash away scales and slime.
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Be thorough – descale the entire fish including harder to reach areas.
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Give one final rinse before cooking or marinating the scaled fish.
While it takes time and care, scaling is a useful skill that results in better cooked fish. With practice, the process becomes quick and easy.
Frequently Asked Questions About Fish Scaling
Here are answers to some common questions about removing fish scales:
Do you have to scale fish before cooking?
In most cases, yes. Scaling is advised to thoroughly clean the fish, help flavors penetrate, and make eating safer and easier. But for small or fried fish, leaving scales on is acceptable.
What tools do you need to scale a fish?
Specialty fish scaling tools, butter knives, and spoons all work well. Shears trim fins first. Wear rubber gloves for protection.
How do you descale a fish?
Hold the tail and use short, light scraper strokes from tail to head. Apply more pressure on stubborn areas. Thoroughly rinse removed scales.
Does scaling fish take a long time?
Scaling individual smaller fish takes 5-10 minutes. Larger fish or batches will take longer but become quicker with practice.
Is it okay to cook fish with scales on?
For fish with small soft scales or when frying, baking, or grilling whole, leaving scales on can work. But scaling is still ideal in most cases.
Understanding when and how to remove fish scales allows you to prep your catch correctly. While scaling adds steps, it results in better eating and safety. With the right tools and techniques, anyone can become a fish descaling pro!
How to Scale the Fish
Remove the fins with your kitchen shears. The top fin along the spine is called the dorsal fin. The ones on the chest are the pectoral fins. The belly fins are called the ventral fins and the tail fin is called the caudal fin.
Youre going to snip all of these fins off, as close to the body as you can. Keep in mind that the bones in the dorsal fin can be very sharp, and trying to scale the fish with it still attached can hurt you. In general, scaling is much easier with the fins removed. However, you can leave the tail fin on for show; it won’t really get in the way when you’re scaling.
A professional fish scaler holds the fish by the head and scrapes the knife against the scales with one hand while moving the other hand toward the fish. Because this is a good way to cut yourself, you should avoid doing it this technique. Even a butter knife can cut you just as badly, or worse, than a hunting or fillet knife.
Hold the fish by the tail instead as you scrape off the scales. This is especially important if you’re camping and may be a long way from the nearest hospital.
If youre doing this indoors, a deep sink makes it easier. Just remember that if your sink isn’t deep enough, the scales will make more of a mess.
Tools You’ll Need
- Butter knife
- Bucket of water (or your kitchen sink)
- Kitchen shears
- Fillet knife
If youre cooking a whole fish (i. e. not filleting it), you can get away with just the shears and the butter knife for scaling. But if youre going to fillet your fish, youll need a sharp fillet knife.
A fillet knife is one with a very sharp, narrow, and flexible blade. Dont expect to pick it up for the first time and use it skillfully. If you’re not sure how to fillet the fish, there’s no reason not to cook it whole—it will taste better that way.
Different fish will have different cosmetic features, but anatomically, fish are built the same way. This means that the steps below will work for any fish you can hold.