Taylor - Cleaning Scales Off
Submitted by Tupac on Thu, 2023-03-02 15:33
Quik questions for the lads.
I had caught a few Taylor now and the first time i tried to scale the fish, there were no scales coming off and to some extent the skin was being peeled.
did Google search to see if Taylor have scales and the info there said 'yes'
What am i missing with removing scales off a Taylor fish?
flangies
Posts: 2540
Date Joined: 11/05/08
They are very small scales -
They are very small scales - I generally fillet and then skin, leaving the scales on.
Faulkner Family
Posts: 17869
Date Joined: 11/03/08
+1 for fillet and skin . I do
+1 for fillet and skin . I do that with most fish, even the whiting. Quicker than scaling. The more you skin the easier it gets. Just gotta have a good sharp knife
RUSS and SANDY. A family that fishes together stays together
sea-kem
Posts: 14857
Date Joined: 30/11/09
Damnnn you blokes the skin
Damnnn you blokes the skin is the best part pan fried. I think the trick when scaling is the keep the fish wet, once it starts drying very hard to do.
Love the West!
Brock O
Posts: 3164
Date Joined: 11/01/08
yeah true seakem, the Jurien
yeah true seakem, the Jurien trips as a young bloke me old boy always dished them with skin on.
Tupac
Posts: 30
Date Joined: 31/12/11
Taylor - Cleaning Scales Off
thanks for feedback.
havent caught a whiting yet :( hopefully this long weekend somewhere
Ush
Posts: 196
Date Joined: 04/04/14
Skin imo is the tastiest,
Skin imo is the tastiest, probably most nutritous part also. Seems odd that no scales are coming off? Are you using a fish scaler or serrated back edge of a bait knife?
Only other thing I can think of is, the outside layer of the fish (scales and skin) have been allowed to dry out. Placing fish in a bucket without water will do this, or left uncovered in the fridge. Otherwise the scales should come off no problem.
Got keen?
EM296
Posts: 20
Date Joined: 26/04/13
Scaling Tailor
I find the best way is to use the back of a knife under a running tap.
Tailor are one of the easiest fish to scale and well worth the effort, for the flavour that the thin layer of fat under the skin adds.
And as per the above. Don't let the fish dry out. It also keeps them fresher if kept damp.