How to Scale a Fish

The first step in preparing a whole fish for cooking is to scale it, or remove its scales. Fish are easier to scale before they are gutted, when the ventral walls are still rounded. Some stores sell whole fish that have already been scaled. If you’re buying a whole fish, ask whether it’s already been scaled. You can scale a fish using a scaler designed specifically for the task, or you can just use a fork and the blunt edge of a knife or a knife that’s been dulled (to reduce the risk of cutting yourself).

With one hand, hold the fish firmly by the tail.
Use the other hand to scale the fish by placing the scaler, fork, or knife at a 45° angle and scraping toward the head. This can be done under running water to prevent the scales from scattering.

If the fish is going to be cooked with the skin on, be careful not to damage it. If you’re going to fillet a fish and remove the skin entirely, you don’t need to scale the fish, since removing the skin removes the scales as well.

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