 |
| Descaling |
| Fish
scales need to be removed from
fish where the fish cut such
as a darne or a small whole fish
such as grilled herring are to
be served with the skin on. |
| After
washing the fish, scape the fish
from tail to head against the
lay of the scales. Hold the filleting
knife or office knife with the
blade perpendicular to the fish
and scrape to remove the scales. |
 |
| Run
under cold water to remove the
scales. Whole salmon to be poached
for cold presentation are de-scaled
when gutting and trimming takes
place. |
 |
