Scale or Skin? : Fishing Polls

Timbo · Posted: Tue Mar 22, 2011 11:53 am Post subject: Scale or Skin?

Do you Skin all your fish or scale?

shaggs · Posted: Tue Mar 22, 2011 12:03 pm Post subject: Re: Scale or Skin?

I skin fillet when I get home as the rules say leave the skin on
If I'm keeping whole fish for the B_B_Q or baking I scale them but I'm keen to leave the scales on for a change as I read in a post about them being a heat shield for when you grilling whole fish

Shaun

Ernie · Posted: Tue Mar 22, 2011 1:10 pm Post subject: Re: Scale or Skin?

Usually leave the skin & scales on when I freeze em (keeps better I reccon)
and rip the skin off and dress the fillets just before I cook em :chef2:

nikoniko · Posted: Tue Mar 22, 2011 7:24 pm Post subject: Re: Scale or Skin?

I skin them when I get home

muntzy · Posted: Tue Mar 22, 2011 10:17 pm Post subject: Re: Scale or Skin?

Fillet and skin barra leaving the skin on by a couple of cm, then rip it off once home, keeps the Fisheries happy (not that I've seen them yet)

doors off · Posted: Wed Mar 23, 2011 6:41 pm Post subject: Re: Scale or Skin?

Same as Muntzy and I always bring home some salt water with me to wash the fillets off in. Never let freshwater near my fillets.

Doors Off

Agent86 · Posted: Wed Mar 23, 2011 10:59 pm Post subject: Re: Scale or Skin?

usually skin Barra once home, but most reefies leave skin on and wipe slime off before vacsealing and freezing, then skin when thawed, reckon they keep better like Earnie sais. keep fish whole to bake with scales on, seales in the juices better, then peel the skin and scales off when cooked, mmm whole jack stuffed with couscous and herbs to soak up juices.

deepblack · Posted: Fri Mar 25, 2011 9:38 pm Post subject: Re: Scale or Skin?

Same as Ernie I store them flesh together skin and scales on the outside, stops freezer burn. Skin when prepping to eat.

Lionel · Posted: Thu Sep 08, 2011 8:51 pm Post subject: Re: Scale or Skin?

Depends what is happening, travel, cooking, fridge or freezer. I never scale to bake (nor would I use foil) particularly barra, I bake in scales.

passenger279 · Posted: Fri Sep 09, 2011 6:05 pm Post subject: Re: Scale or Skin?

I don't scale anything anymore after eating fish cooked with scales on. Too easy and less mess, wrap up the foil with skin and scales attached when you're done.. I sometimes fillet (poor skills though getting better) and I still leave the scales and skin on and just cook it skin side down, slide the meat off and wrap the rest, suits a lazy chef like me.. I've never skinned anything, hopefully I'll get a chance to skin a jewie fillet sometime soon!!!

boss52 · Posted: Fri Sep 09, 2011 7:27 pm Post subject: Re: Scale or Skin?

I freeze them with the skin on and take it off just before cooking. Dont know about it keeping the fillet in better condition but they always taste good. Creature of habit I guess.

Sister Ed · Posted: Fri Sep 09, 2011 11:37 pm Post subject: Re: Scale or Skin?

Just gill & gut most of the time. If eating that day, cook whole in foil on coals, gut shrivles to nothing. Minimal preparation, always use sea water for washing fish.

AM · Posted: Sat Sep 10, 2011 2:13 am Post subject: Re: Scale or Skin?

Fillet all.
Scale and bone jacks and snapper.
Skin the bone the rest.
Wash all in a salt brine ice slurry made on fresh water.
(Havent got doors offs dedication to bring home drums of water, but it would be the go)

nomad · Posted: Sat Sep 10, 2011 11:27 am Post subject: Re: Scale or Skin?

I was talking to the owner of the barra farm about processing. They process 7 tonnes every week and have learned the hard way by processing various ways

They leave the entire fish intact, they chill it down and then pack on ice.

it keeps much better and less spoilage because bacteria etc doesnt have a chance to get into the flesh. once you introduce any cut, the bacteria has an opening.

I dont have the storage room to leave intact so i fillet and leave skin intact for as long as possible, then when i'm ready to cook,whip it off (skin that it)

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