What are y’alls preferred methods? That 's if you were going to scale a fish. Fresh or salt doesn’t matter.
16’ Bonito 65 Johnson
This is pretty much all I’ve ever used or a stiff dull knife. Tried an electric one and had scales all over myself.
X2 on Fred’s but I would like to see one of those electric motor/tub deals operate.Or one of those you pull behind the boat after it’s filled with panfish.
x3 on Freds post. growing up, all we had were large spoons to scale fish.
Proline 201WA
Aloha 24ft pontoon (LooneyToon)
Old Town stern with 7.5 johnson
Like Fred, I’ve used countless variations of the scaler in his picture and they do a fine job. I’ve even gone the route of TheMechanic and used spoons. I’ve probably used spoons longer than any other kind of scaling tool but hands down, the absolute best scaler I’ve ever used and still use to this day is Big Norm’s Magic Fish Scaler. I mainly fillet fish but for the ones I do scale, this is the only scaler I use. It’s fast, efficient and effective.
https://www.amazon.com/Norm-Feets-88111-Magic-Fish-Scaler/dp/B0009RMB2E
“…be a man and PM me.”
nice. i’d like to try that one out. the one complaint i have about the one fred posted is, dragging that SOB across your fingers by accident. especially this time of year when your fingers are cold, that shiz hurts. that one you posted looks like it might not be as rough on your fingers and also harder to drag the “teeth” across your knuckles.
Proline 201WA
Aloha 24ft pontoon (LooneyToon)
Old Town stern with 7.5 johnson
Self-inflicted wounds are definitely less of an issue with the Big Norm.
“…be a man and PM me.”
I agree with Bangstick. My father in law swore by the Big Norm and I finally bought one and it is the best I have ever used.
butter knife …
buddy of mine used to have a round wire basket scaler he would pull behind boat that would scale them somehow , donno how but it worked , he passed and i haven’t seen it since…
George McDonald ; MAD Charleston
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They still make the pull behind, saw one in a store last spring! I like to use a sheetrock saw!
Back side of the filet knife
“mr keys”
I don’t bother keeping fish these days unless they’re big enough to filet and skin. Too much work and I like to throw the little ones back.
“Another poon dream splintered on the rocks of reality.” --Peepod 07-25-2017
Don’t scale many fish anymore, but used a large spoon or an electric scaler mostly when I did.
quote:
Originally posted by 23SailfishI don’t bother keeping fish these days unless they’re big enough to filet and skin. Too much work and I like to throw the little ones back.
“Another poon dream splintered on the rocks of reality.” --Peepod 07-25-2017
I need to go bream fishing with you then because it’s a rare occurrence for me to consistently catch shellcrackers and red breasts big enough to fillet. Plus, every now and then, I have a hankering for whole fried flounder w/sweet Thai chili sauce.
“…be a man and PM me.”
quote:
Originally posted by bangstickquote:
Originally posted by 23SailfishI don’t bother keeping fish these days unless they’re big enough to filet and skin. Too much work and I like to throw the little ones back.
“Another poon dream splintered on the rocks of reality.” --Peepod 07-25-2017
I need to go bream fishing with you then because it’s a rare occurrence for me to consistently catch shellcrackers and red breasts big enough to fillet. Plus, every now and then, I have a hankering for whole fried flounder w/sweet Thai chili sauce.
“…be a man and PM me.”
I even bought a bigger frier just for Flounder. Can’t beat them fried whole. I love the skin on Flounder, Trout and Whiting. Only time I’ve had bream filleted was when we let a local do it for shares way down in Florida.
Lots of different ways I see. Was just wondering what different people used. I’ve tried the tooth monster Fred uses but didn’t care for it. Tried a couple of others as well but don’t like scales flicking all over and getting in my hair. I was raised on the table spoon method and have stayed with it. I find if done correctly there isn’t any flicking scales and it is pretty smooth and thorough.
16’ Bonito 65 Johnson
Fred , I wish I could have had you and bang with me when we pulled a try net from the Ashley river bridge to the harbor.We loaded up on frying size summer flounder.Word got out and we were too scared to do it again.
quote:
Originally posted by Fred67quote:
Originally posted by bangstickquote:
Originally posted by 23SailfishI don’t bother keeping fish these days unless they’re big enough to filet and skin. Too much work and I like to throw the little ones back.
“Another poon dream splintered on the rocks of reality.” --Peepod 07-25-2017
I need to go bream fishing with you then because it’s a rare occurrence for me to consistently catch shellcrackers and red breasts big enough to fillet. Plus, every now and then, I have a hankering for whole fried flounder w/sweet Thai chili sauce.
“…be a man and PM me.”
I even bought a bigger frier just for Flounder. Can’t beat them fried whole. I love the skin on Flounder, Trout and Whiting. Only time I’ve had bream filleted was when we let a local do it for shares way down in Florida.
I breakout the wok for frying whole flounder.
“…be a man and PM me.”