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StocktonDon
01-11-2007, 02:47 AM
Looking for fish scaling ideas, because after a decade or two of catch and release fishing I just started keeping fish for the table. *

Searched this site re fish scalers for the last year. *Results:

Scaling rockfish: *water blast, fork, Asian kitchen knife, *Asian fish scaler (no other identification) , baitshop scaler, *Cabelas scaler:

http://www.fishsniffer.com/cgi-bin/forumsyabb/YaBB.pl?num=1156176559/13#13

Surf stripers: *Cabelas scaler. (reply 753 or so)

http://www.fishsniffer.com/cgi-bin/forumsyabb/YaBB.pl?num=1130439146/753#753

I have a couple old baitshop scalers and have used dull-edged table knives and spoons, but if there is a good upgrade to speed the process I want to get it. *So far the $10 Cabelas scaler looks like the easiest next thing to investigate.

Thoughts?

Thanks.

StocktonDon
01-12-2007, 03:49 PM
Two other candidates:

Ring curry:

http://www.statelinetack.com/global/search/search_results.jsp?Nao=12&In=Horse&N=2033218&Ne=15 6695

Japanese Urokotori:

http://www.japanese-knife.com/Merchant2/merchant.mv?Screen=PROD&Store_Code=Knife&Product_C ode=HA-1203&Category_Code=

lonestar12
01-13-2007, 09:48 PM
wouldn't it be easier to just fillet the fish...less mess...less time....no skin.....no scales also.. just my 2 pennies.. the sooner I get to eatem the better :)

StocktonDon
01-14-2007, 05:27 AM
Yep, Iíd like to just fillet, skin, and be done with it without the need to scale but (sigh) but California DFG regs donít make it that easy.

I believe that immediate, on-the-water bonk-bleed-fillet is the best fish-handling practice (see the FAQs on the trout or kokanee Sniffer boards, or the Salmon 101 topic on the salmon/steelhead board, for example).

But California DFG must be able to identify fish species, and in some cases prohibits filleting altogether (see http://www.fishsniffer.com/cgi-bin/forumsyabb/YaBB.pl?num=1165166661).

So that means leaving at least a reasonable size patch of skin on the fillet.

But I donít want scales on the skin for several reasons: *they get everywhere you donít want them to be, usually mean you have to re-clean each fillet, and prevent cleaning off all the fish slime (which messes up the fillet board and quickly deteriorates causing fishy taste and smell).

So, a scaler becomes a necessary part of the drill.

lonestar12
01-14-2007, 02:17 PM
I'm not 100% sure but you can fillet them on the boat as long as you leave a small patch of skin so that it can be identified . zip lock baggies on board and ice ;)

CJC
01-17-2007, 01:42 AM
Some Swiss Army knifes have a fish scaler on them.

lonestar12
01-17-2007, 10:04 AM
not to many ways to scale your catch :-/ for my sun fish, I usually hold them inside a tub or bucket of water ,just below the surface while I scale them.. hands still smell like fish....but at least you don't have to pick those dried scales from your forhead or arms ::)