Jonny Posted February 1, 2011 Report Share Posted February 1, 2011 We use this. Not much more than the hand tool and does a super job. Magic Fish Scaler (hand tool) - $10.99 Tumble Drumm Fish Scaler - $199.99 Only $189.00 more. Looks like another nifty solution though. Link to comment Share on other sites More sharing options...
esoxansteel Posted February 1, 2011 Report Share Posted February 1, 2011 Hi Guys, back from some perching on Simcoe..very cold but still a great time. How do you guys clean up the fish-I brought back about a dozen and cleaned them up with the you-tube "10 second method"..keeps a lot of meat but also bones. Any other ideas for next time? hopefully boneless! Thanks Skdds. Ask Ron: He had to build a walkin freezer for all the perch hes catching Link to comment Share on other sites More sharing options...
skdds Posted February 2, 2011 Author Report Share Posted February 2, 2011 Oh yeah. When I'm cleaning a mess of them I have two freshly-sharpened filet knives handy, then trade off when the first one gets dull. I find a knife stays sharper if I don't saw straight down through the scales behind the gill cover, but rather, with the fish on its side, poke the blade tip (with knife upside down) in behind the head, down to the belly and cut outwards (upwards). I always use Governator's #1 method. I've tried the whole fish skinned method but I don't like frying them with the bones. 1st pic - whole fish skinned method beside some done with method #1 2nd pic - method #1 - ribs and skins still to come off 3rd pic - method #1 - ready for the pan I wish mine looked like #3! Link to comment Share on other sites More sharing options...
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