Nutritionists are adamant that fish should be on our menu at least once a week and why not more often. But many people avoid cooking dishes with fish, because they are not sure exactly how to descale fish.
Cleaning fish scales is quite tedious and unpleasant, but by no means difficult. For this you need a sharp knife, precision and patience.
You should first rinse the fish thoroughly to remove any traces of slime that would make it slippery and difficult to hold. A sprinkling of salt also limits the risk of it slipping.
You can also use a towel to hold the fish, so that it doesn't slip while you remove the scales.
The next step in descaling the fish is to remove the fins. After which, with one hand, the fish is firmly grasped and with the other, with the help of a suitable knife that slides diagonally, the scales are removed in the direction opposite to their growth, or, to put it more simply, from the tail to the head.
To limit the inevitable chaos in the kitchen or bathroom, you can try putting the fish in a large bag and working inside it.
After removing the scales it is time to gut the fish and carefully remove its entrails. An incision is made from the lower opening at the base of the tail, the so-called cloaca all the way to the head along the entire length of the body.
The entrails should be removed carefully, but being careful with the gall bladder - if it bursts it can give the meat a terribly bitter taste.
All that remains is to thoroughly rinse the descaled fish and choose how to cook it.
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