Cleaning fish scales often poses a significant challenge for fish cooking enthusiasts. The hard and slippery layer of fish scales not only makes the cooking process more time-consuming but can also diminish the enjoyment of eating fish. Many people use special tools or knives to clean fish scales, but these methods often require specific skills and can injure hands if not careful. However, there is an easier and safer way to clean fish scales shared by Instagram user @ummubalqishaura. In a recently viral video, @ummubalqishaura demonstrates an innovative method using a cheese grater as an alternative fish scale cleaning tool. Here are the tricks summarized from Briliofood.net, Thursday (25/07/2024).

"This method not only speeds up the cleaning process but also reduces the risk of hand injuries from scales or knives. A cheese grater, which is typically used for grating food items such as cheese or vegetables, turns out to have the added benefit of serving as a tool for cleaning fish scales."

"This method is effective for softening fish bones, making them easier to break down during cooking and not troublesome when consumed. It also minimizes the risk of bones getting stuck in the throat, making milkfish safer and more comfortable to enjoy. With these practical techniques, the process of cooking fish becomes simpler and the results more satisfying. Using common kitchen tools like a cheese grater to clean fish scales can be a smart solution for those looking to save time and effort in fish preparation. Interested in trying this method in your kitchen?"

"Hold the fish firmly by the tail and, using the dull edge of a knife, start scraping the scales from the tail to the head. Rinse the fish under running water to remove any remaining scales. Flip the fish over and repeat on the other side."

The fish scales themselves must be cleaned and discarded because they are not good for digestion. Most people will use a knife or certain cutting tools to clean the fish scales, especially on fish with hard scales.

"Start by rinsing the frozen fillet under cold water for a few seconds to loosen the outer skin layer. After that, use a sharp knife to slowly separate it from the fish meat. If the skin hasn't peeled off, gently pull it away from the fish."

For example, waste materials from fish scales are better dried by air-drying. If the drying is done by exposing them to sunlight, of course, the shape of the fish scales will become messy.

Here is the translated text with HTML tags preserved: "It depends on how you cook it, but not really. It also depends on the scale of it. What I usually scale are various carp and spear fish. I don't care about salmon and trout unless I plan to eat the skin - And small scaled fish like cod and mackerel I don't care about scaling even though I fry them and eat everything."