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Scaling Fish

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Most fish need to be scaled before cooking, though a few, such as salmon, have tiny scales that do not need to be removed. A small number of fish, for example shark, have none at all. Scale fish outdoors or on a draining board. Here, bream is shown.
  1. With a fish scaler (shown here), a curry comb or a serrated knife held at an angle, scrape off the scales, working from tail to head. Rinse the fish often under running water.

© 1989 Anne Willan. All rights reserved.

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