•By the time you are done, please call yourself ‘Master Chef” because you deserve it.
•Scaling a fish is a fairly straightforward process, however, it can be really messy to perform.
Scaling a fish is a fairly straightforward process, however, it can be really messy to perform.
Before beginning, it is wise to gather all equipment you will need as well as ensure the working area is protected from flying fish scales.
Ensure the fish is not frozen as it will make it difficult to remove the scale.
Buying raw fish is cheaper. But the issue comes in when scaling.
Remove the scales first before prepping the fish.
Garbage bag Newspaper
Gloves (smell and cleanliness)
Specialty fish scaler or a butter knife
Big chopping board
How to scale
Lay out a large section of newspaper underneath your chopping board. If using a bag, spread it wide on the chopping board and place the fish flat inside bag.
Hold the fish’s tail or by the gills and using the scaler, run it against the scales of the fish’s body.
However, other people use small back and forward motions.
This should lift all the scales off.
Repeat on the other side, then wash thoroughly.
How to remove the intestines
Ensure you pull out the intestines correctly to avoid spilling. The best technique is to hold the gut tract and pulling everything out.
Fish innards must be removed before cooking to ensure diners’ safety.
The gutting technique differs very slightly depending on the fish and their shape variation.
Make a large slit on the belly and remove the innards. Ensure this cut is very shallow, using only the knife tip so as not to pierce the innards
Spread the belly open and place the innards in a disposable bin.
Rinse the cavity out under running water.
By the time you are done, please call yourself ‘Master Chef” because you deserve it.
When you are done, you can choose to refrigerate the fish or deep fry it before storing it.