Somewhere Tropical
New member
On Apr 2, 1:54?pm, Mark Thorson wrote:
That's just plain nasty.
That's just plain nasty.
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Why scale a fish to be skinned?
- Thread starter rutoughenough2002
- Start date
Ryan Ahern
New member
On Apr 2, 8:11?pm, Brooklyn1 wrote:
lmfao! A succinct summary, to be sure.
lmfao! A succinct summary, to be sure.
On Sun, 3 Apr 2011 00:09:52 -0700 (PDT), projectile vomit chick
wrote:
And dumb... what's so difficult about scaling fish OUTDOORS. And even
after scaling you still gotta wash off the loose scales. I used to do
a lot of surf fishing (I lived 800' from the Long Island Sound), so
I'd scrape the scales right at the water's edge, gutted them into the
surf too, and rinsed the fish clean in the surf. Walked home with a
couple three doormats (fluke) and slapped em right on the grill...
nothing so good as fish caught, cooked, and eaten within the hour.
Flounder is good but fluke is better... you probably never saw fluke
in Nebraska.
http://www.fishingnj.org/profluke.htm
Anytime I'd look out my window and see gulls fishing the surf I knew
I'd snag my fill of fluke.
http://www.thefishingline.com/lisound1.htm
wrote:
And dumb... what's so difficult about scaling fish OUTDOORS. And even
after scaling you still gotta wash off the loose scales. I used to do
a lot of surf fishing (I lived 800' from the Long Island Sound), so
I'd scrape the scales right at the water's edge, gutted them into the
surf too, and rinsed the fish clean in the surf. Walked home with a
couple three doormats (fluke) and slapped em right on the grill...
nothing so good as fish caught, cooked, and eaten within the hour.
Flounder is good but fluke is better... you probably never saw fluke
in Nebraska.
http://www.fishingnj.org/profluke.htm
Anytime I'd look out my window and see gulls fishing the surf I knew
I'd snag my fill of fluke.
http://www.thefishingline.com/lisound1.htm
On Sun, 3 Apr 2011 00:11:26 -0700 (PDT), projectile vomit chick
wrote:
If the scales are left on while grilling fish they'd burn and smell
pretty much like burning chicken feathers. If pan frying unscaled
fish many scales would come off rendering the fish inedible. When
making fish stock make certain the trimmings were carefully scaled and
well washed.
wrote:
If the scales are left on while grilling fish they'd burn and smell
pretty much like burning chicken feathers. If pan frying unscaled
fish many scales would come off rendering the fish inedible. When
making fish stock make certain the trimmings were carefully scaled and
well washed.