Do you love big bluegill?
To each his own, but I bet I can scale/gut 100 fish in about the same time as most people fillet them!
Tom, do you cook them with the scales on and guts still in?
Here is a new "mouse trap" scaler from Mr. Twister. I have one for testing from the manufacturer. What I like most is the scales do not go flying all over the place and the knife easily cuts off the head. Have always used my cleaning table out behind the garage to clean fish, but gave this gizmo a shot in the kitchen. For a small number of fish cleaning in an air conditioned kitchen is much more preferable than than 100 degree temps outside. For a big pile of fish I would still do the cleaning outside. The EZ-Scaler works fine on small scale fish. Haven't tried it on a red or something with large tough scales. But, I'm guessing it may too light duty for big scale fish.
For myself, I leave the tail on. It gives me something to hold onto as I slide them into the hot oil and while I peel them back to get to that meat.
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