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Salmon skin can be a real pain to deal with. Unlike some fish with delicate, easy-to-peel skin, salmon skin tends to cling tightly to the flesh, requiring a sharp knife and a steady hand to ...
A urokotori (うろこ取り, scale remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking. [ 1 ] [ 2 ] Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also ...
15 Salmon Recipes. If you love salmon, check out my delicious recipes. From oven-baked and stovetop to grilled and air-fried, find your new favorite!
Keeled scales of a colubrid snake (banded water snake; Nerodia fasciata). In zoology, a scale (Ancient Greek: λεπίς, romanized: lepís; Latin: squāma) is a small rigid plate that grows out of an animal's skin to provide protection.
Aristotle (ca. 340 B.C.) may have been the first scientist to speculate on the use of hard parts of fishes to determine age, stating in Historica Animalium that “the age of a scaly fish may be told by the size and hardness of its scales.” [4] However, it was not until the development of the microscope that more detailed studies were performed on the structure of scales. [5]
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Fish are spotted using a flashlight or headlamp and scooped out of the water using a dip net made of nylon or metal mesh. The smelt are cleaned by removing the head and the entrails. Fins, scales, and bones of all but the largest of smelts are cooked without removal. [6]