Most fish must be scaled before cooking, though often you will find that your fishmonger has done this. Some fish, such as freshwater trout, have small scales that do not need to be removed. A few fish, such as shark, do not have scales at all.
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STEP 1: Using the back of a filleting knife, a fish scaler, or a serrated knife held at an angle, scrape off the scales from the whole fish, working from tail to head.
|STEP 2: Rinse the fish under running water and dry well with paper towels.|