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 Post subject: scaling fish
PostPosted: April 3rd, 2003, 8:13 pm 
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Joined: March 31st, 2003, 11:48 pm
Posts: 43
Location: Saskatoon, Sk.
If you screw a couple of bottle caps to a piece of wood or a stick you'll have an excellent fish scaler (scaling the fish before trying a recipe like the one mentioned above is recommended although not totally necessary)


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 Post subject: scaling
PostPosted: April 3rd, 2003, 8:18 pm 
I've scaled bass, which I think are about the toughest, with my trusty Swiss Army knife.(never leave home without it!) :o


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 Post subject:
PostPosted: April 11th, 2003, 8:37 pm 
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Joined: January 6th, 2002, 7:00 pm
Posts: 246
Location: Ancaster, Ontario Canda
While in Provincial Park in Moosonee last year, the natives were not impressed with my technique of wrapping un-scalled fish into Aluminum foil and placing it into hot ashes. When fish is done, the skin sticks to foil and fish meat is skin-less for eating.They insisted that the skin is the tastiest part of fish - go figure... :doh:
Jan


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