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SCALING Removing the scales of a fi sh is easy, but can be a bit of a mess. Expect scales to fl y everywhere so accomplish this task outdoors or in an easily cleanable area. Scaled fi sh such as sunfi sh, crappie and white bass are perfect for grilling or baking. The skin serves to prevent excessive moisture loss and damage to the meat while cooking. The skin is generally peeled off prior to eating. To scale a fi sh, place it on a fi rm surface and with a dull knife or scaling tool, scrape off the scales from tail to head. Small strokes and working out from a small area works best. When completely scaled, remove the head, entrails and fi ns as described above in the skinning section. COOKING FISH There are many methods of cooking fi sh. The following are a few basic methods upon which can be expanded with spices and sauces of preference. Fillets, skinned or scaled fi sh can be fried in a shallow frying pan with a little butter or oil at medium/high temperature (300 degrees). Lightly fl our and spice (salt and pepper, seasoned salt of choice, etc.) each fi llet and place in hot oil. Turn from the fi rst side when fi sh is lightly brown and remove when the second side is lightly brown. Skinned and scaled fi sh can be spiced (garlic, onion, rosemary, bay, etc.), wrapped in foil with a little butter or oil and baked or grilled at a medium heat. The fi sh is ready when hot throughout and the fl esh looks white and opaque. Scaled fi sh can be grilled directly on a grate or in a fi sh basket. Oil the skin to keep it moist and add lemon-grass, sage or other spices in the body cavity to impart fl avor. Introduce leftover or fresh fi sh pieces to an already hot soup to create fi sh chowder. To skin and clean a catfi sh, start by making cuts just through the skin; along the back from head to tail and on both sides of the dorsal fi n, around the body behind the head and pectoral fi ns, and both sides of the anal fi n. With the fi sh on its belly, fi rmly grasp the head with one hand and with pliers, pull on the loose corner of skin on the top near the head. The skin may need to be separated along this fresh cut before pulling to make the skin come free without pulling away the meat. SKINNING Skinning a fi sh serves the purpose of removing the skin and scales while leaving the carcass whole. Whole fi sh carcasses are best suited for baking or frying. This is often done on catfi sh, which do not have scales, but can be accomplished on any fi sh. Scales do not need to be removed before skinning. The skin on each side of the fi sh should pull off on each side of the carcass. SKINNING PHOTOS BY LARRY PAPE 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 40 4 CHAPTER 7 ● FISH CLEANING AND PREPARATION