• Posted by Califia Suntree on June 19th, 2006, 4:04 PM

    i don’t know about you, but i find scaling fish to be extremely intimidating. in fact, i have avoided it altogether since that summer i spent at a restaurant in venice beach scaling tuna as big as me using only a chef knife (also about as big as me)…i found that task way more arduous than gutting the dead crabs. i also recall an incident in santa cruz, wrestling a 40 lb salmon fresh in from alaska, whose scales got EVERYWHERE and who looked like it had mange when i was done with it. so i was excited to witness an ingenious scaling technique at our amazing local fish store: they use curry combs. those things you brush horses with. round, metal, concentric circles with sharp teeth. amazing. (although, for normal home kitchens, i suppose it’s easier to just use a plastic spatula.)

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