scales on a fish

Interestingly enough, sometimes scales can add an interesting texture contrast to fish (apart from the skin). Saw somebody fry fish scales on skin in an Iron Chef show, seemed well received.

Of course, scales on steamed/poached fish would be unappealing, and I find that scales trap some of the dark slime on the fish, which can bleed into a dish.

Technically, all fish have scales. But on many of them: trout, salmon, many salt-water fish, they are so small that we don't notice them. So they remain on in those cases.

But most of the time they are removed.

Descaling, btw, is a job best done outside, because scales can fly every which way. If for some reason I haven't scaled them where I caught them, I like doing this out in the garden, because they add nitrogen to the soil.

Some fish with larger scales are grilled "on the half shell" and that means the filet is cut from the fish without removing the scales.. then the scale side is placed facing the heat source, after which cooking, the meat easily slides free of the skin.

Scale your fish inside a big plastic bag. ;)