Scaling fresh fishes at home can be a simple task. However, it becomes difficult when the fish scales continue to fly away from the trash can. A person may end up with a fish that is slippery on the counter and half of the fish scales is still stuck to the skin.
Additionally, a person may use a dull blade that makes the process twice as long than it should take. Many anglers encounter such problems every year when they scale their fishes. However, each of these problem has a cause and a fix.
By understanding the cause of the problems experienced when a person use a fish scaler, a person can gain an advantage in the scaling process. A person will encounter less frustrations when a person understands the causes of each problem. Using the correct technique, a person can transform the task that many people dread into a task that can be finished in a few minutes.
These techniques will also ensure that a person does not coat there kitchen in scale. The seven most common problems with fish scales, their causes, and the fixes to each of these problems is presented below. The first problem occurs when the fish scaler that a person uses does not grip the fish properly.
Common Problems When Scaling Fish
1. Using a Scaler with a Dull Blade
Instead, the scaler glides over the fish. This is the problem of using a scaler with dull blade. If the blades of the scaler are rounded, the scales will not be lifted from the fish.
The dull blade will either mash the scales or leave the blade skip across the skin of the fish. This creates a problem where a person has to use more pressure on the fish to scale it properly. If a person notices this problem, they can inspect the scaler.
If the teeth of the scaler are blunt, it is time for the person to replace the scaler or to sharpen the blade. The person can do the replacement or sharpening of the blade in under two minute. Preventing this problem requires a person to have a spare plastic scaler that they can use in the event that their primary scaler becomes ineffective.
2. Scales Flying Everywhere
The second problem is that the scales will fly everywhere when a person begins to scale the fish. A person may feel as if they are in a snow globe that contains fish scales. This problem is caused by scaling the fish on an open surface.
If a person scales the fish on an open surface, the scales will escape the control of the person. Using a large plastic bag or a scaling bag is the solution to this problem. A person can place the fish into the bag and scale it by reach into the bag with the fish scaler.
The scales will remain inside of the bag. If a person chooses to scale the fish on a cutting board, a person can lay a damp kitchen towel around the edges of the cutting board to catch the scales that are being removed from the fish. Many beginner to scaling fish use too much pressure on the fish with the fish scaler.
3. Applying Too Much Pressure
Many beginners feel that by using more pressure to scale the fish, the process will be completed in a shorter time. The opposite is true. Using too much pressure on the fish will embed the scales even more deep into the flesh of the fish.
Additionally, using too much pressure will rip the skin of the fish. If the skin of the fish is ripped, the presentation of the fish will be ruined. Using less pressure than a person thinks is necessary will make the scaling process go more smooth.
A person will feel as if they are brushing the scales off of the fish with a soft brush. Using too much pressure will cause the skin of the fish to be ripped as previously discussed. The sound that is created when the proper amount of pressure is used will sound as if the scales are rasping off of the skin of the fish.
This sound will be more important than the pressure that a person feels on their arm when using the scaler. The third problem is that fish that are scaled directly from the refrigerator can be challenging to scale. This is due to the fact that the skin of the fish when scaled from the refrigerator will be tighter to the flesh of the fish and hold the scales more close to the skin.
4. Scaling Fish Directly from the Refrigerator
If the fish is left on the counter for fifteen minutes, the scales will jump off of the skin. A person can move the fish from the cooler where it was caught to a shaded area or sink to thaw the fish. While the fish is thawing, a person can sharpen the blades of the fish scaler.
This small amount of time will save a person from having to scale the fish while it is still frozen and will ensure that the scaling process does not damage the fillet of the fish. Additionally, this extra amount of time will allow for a person to properly prepare the fish before scaling. This time out of the fridge is almost mandatory for certain type of fish with tough scales.
The fourth problem is that a person may scale the fish in the wrong direction. If a person scales the fish against the grain, from the tail of the fish to the head, it will be much easier to remove the scales. If a person scales in the direction of the grain, from the head of the fish to its tail, it will create a fight with each row of scales that is adhered to the skin of the fish.
5. Scaling in the Wrong Direction
A person should take a few moment to observe the direction of the scales on the fish before beginning the scaling process. Using their hand, a person can feel the direction of each row of scales from the tail of the fish to the head. This will allow for a person to scale the fish in the proper direction for the best result.
This will be true for all size of fish from panfish to pike. Once a person has learned how to properly scale the fish from the tail of the fish to the head, a person will find that the fish is easier to scale. The fifth problem with using a fish scaler is that a person may encounter difficulty when scaling certain types of fish.
6. Difficulty with Certain Fish Species
For example, if a person has a carp, a drum fish, or any type of saltwater fish, their scales may be more challenging for a person to remove with their fish scaler. In this case, the fish can be dunked into a pot of near-boiling water for five to ten seconds. Then, quickly plunge the fish into a sink filled with ice water.
This will create enough pressure on the skin of the fish to pop the scales off of the skin. At this point, a person can take the fish out of the ice water and use the scaler to remove the last of the scales. This extra step will save a person from continually attempt to scale the fish with their scaler and will allow for the preservation of the fillet of the fish.
The last problem that a person can encounter when using a fish scaler is if the scales become dried out on a counter or cutting board. If a person does not properly clean the surface that the fish was scaled on, the scales will dry and become hard dots that are stuck to those counters. These hard dots of fish scales are challenging to clean once dried.
7. Dried Scales on Counters
The solution to this problem is to keep a spray bottle of water and vinegar nearby. By misting the areas where the scales will land every few minute, a person can ensure that the scales are soft enough to be easily rinsed off of the counters. By the time a person is finished with the fish, a person only needs to wipe the counters with a damp cloth to remove any scales.
For plastic cutting boards, use a plastic scraper and follow with hot soapy water to avoid creating deep pits on the plastic cutting board. Spending thirty seconds to properly mist the counters before a person begins to scale the fish can save an hour-long deep clean of the kitchen counters later on. By mastering each of these specific spot where problems with scaling fish commonly occur, a person will no longer dread the process of scaling fish.
A person will stop fighting the fish and start working with the fish. The next time a person goes fishing or purchases fresh fish from a local market, a person will be able to complete each step of the process with confidence. A person will no longer experience the problems of fish scales that are difficult to clean up, dull blades on a fish scaler, and a skin of the fish that is ripped open during the scaling process.
A person’s future self and the other cook in the kitchen will be grateful for the preparation that is required for proper scaling of fish fillets.