Descaling a salmon is an essential process that allows the natural flavors of the fish to shine through when cooking. Removing the thin papery scales results in smooth fillets that absorb flavors and achieve a tender texture. While descaling takes a bit of time and effort, it elevates any salmon recipe. Follow this simple step-by-step guide to learn proper techniques for descaling whole salmon or fillets.
Why Descale Salmon?
Salmon develop small, overlapping scales that protect their skin while swimming in rivers and oceans. These scales are thin and cling tightly to the skin, even after the fish is caught. While the scales are edible, they give the skin a gritty, unpleasant texture. Descaling removes the scales to expose the smooth skin underneath. This allows the skin to get crispy when pan-seared or baked. The descaled fillets also absorb marinades and spices better.
Equipment Needed
Descaling salmon requires minimal equipment that you likely already have in your kitchen
- Whole salmon or fillets with skin on
- Spoon or dull knife
- Kitchen shears or sharp knife
- Large bowl of cold water
- Paper towels
Avoid sharp knives when descaling to prevent slicing the delicate skin. A spoon, butter knife or plastic scaler all work well to lift off scales.
Step-by-Step Instructions
Follow these simple steps to easily descale whole salmon or fillets:
1. Rinse the Fish
Rinse the salmon under cold, running water. This helps loosen any scales clinging to the skin.
2. Remove Fins and Gills
Use kitchen shears or a sharp knife to trim off the salmon head, tail, dorsal fin and any remaining gills.
3. “Rough Up” the Scales
Run your hand across the skin against the direction scales lay flat. This lifts up the scale edges.
4. Gently Scrape
Place salmon skin-side up. Position a spoon or dull knife at a 45° angle near the tail. Apply light pressure as you scrape scales off in short, 1-2 inch strokes moving from tail to head.
5. Rinse and Repeat
Rinse the salmon after each pass to wash away scales. Repeat scraping until all scales are removed.
6. Check for Stragglers
Use your fingers to feel for any remaining rough patches. Target any stubborn scales with additional light scrapes.
7. Final Rinse
Give the salmon a final rinse under cold water. Pat dry with paper towels before cooking or storing.
Tips for Easy Descaling
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Work over a large bowl of water to catch falling scales.
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Start descaling under running water to help dislodge scales.
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Apply minimal pressure when scraping to avoid tearing skin.
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Use short, quick strokes in the direction scales lay flat.
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Check sides and belly for stray scales.
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For fillets, use a spoon to lift scale edges before scraping off.
Descaling Large Salmon
For full salmon, first slice along the belly to open it up. Scrape scales off one side then flip to descale the other half. Rinse out the cavity then descale the tail. Stuff belly cavity with paper towels while descaling to absorb water.
Descaling Without Water
If you don’t have a water source, lay down newspaper or paper towels to collect falling scales. Work in small sections and use a stiff brush to frequently clean scales off your spoon or knife.
Storing Descaled Salmon
Pat descaled salmon fillets dry with paper towels. Wrap tightly in plastic and store in the coldest part of the refrigerator for 2-3 days. Freeze for longer storage.
Why Bother Descaling?
While it takes time upfront, descaling salmon is extremely worthwhile. Removing the paper-thin scales reveals supple, smooth fillets that beautifully absorb spices, marinades and smoke. The silky skin also crisps up amazingly when pan-seared. Take the time to properly descale salmon, and your dishes will go from ordinary to extraordinary.
Frequently Asked Questions
What is the easiest way to descale salmon?
Use a spoon, dull knife or plastic scaler. Gently scrape against the direction of scales in short strokes, working from tail to head. Descale under cold running water.
Can I cook salmon without descaling it first?
You can cook salmon with the scales on, but it’s not recommended. The scales become unpleasantly rubbery and get stuck in your teeth. Descaling improves texture.
Do I need to descale salmon skin before baking or pan-searing recipes?
Yes, descale any recipes calling for crispy salmon skin. The scales prevent the skin from getting crispy and can scratch your mouth.
Should I rinse salmon after descaling?
Always give the salmon a final rinse under cold water to remove any leftover loose scales. Pat dry before cooking or storing.
Can I use a fish scaler tool to descale salmon?
Yes, a handheld fish scaler with dull edges can descale salmon. It provides more control than a knife or spoon.
How long does it take to descale a salmon fillet?
It takes about 5-10 minutes to properly descale a average-sized fillet. Work slowly and gently for best results.
Is it better to freeze salmon before or after descaling?
For best quality, it’s recommended to freeze salmon immediately after catching without descaling. Thaw and descale just before cooking.
What can I do with the salmon scraps after filleting?
Reserve the salmon head, fins and any meaty bits after filleting to make stock. The carcass simmers down into a rich, flavored salmon stock perfect for seafood risottos, chowders and more.
Can I use salmon scraps to bait crab traps?
Yes, leftover salmon heads, tails and guts work excellently as bait in crab traps. The strong scent attracts crabs looking for a free meal.
What’s the best way to store leftover descaled salmon?
Leftover cooked salmon keeps for 3-4 days stored in an airtight container in the refrigerator. Freeze leftovers for longer storage.
Take the time to properly descale salmon, and you’ll be rewarded with firm, silky smooth fillets and irresistibly crispy skin. While it takes patience and practice, the difference descaling makes in texture and flavor is monumental. Follow these simple steps and techniques for delicious, descaled salmon every time.
Do I have to remove the scales from salmon before eating it?
Technically you can eat them but they’ll get stuck in your teeth and I imagine it’s not nearly as pleasant an eating experience as a nice, crispy, scale-less salmon skin.
Plus, descaling a salmon fillet only takes a few minutes without any special equipment (although if you’re removing scales from fish frequently, you can get a dedicated fish scaler). (affiliate link)
Do you have to remove the skin from salmon?
The question of whether to remove salmon skin is really up to you and your recipe.
For steamed-type recipes like the foil packet one I mentioned, that’s totally the way to go. A soggy salmon skin is edible, but not particularly appealing. I don’t find it adds a lot to the dish, and it’s very easy to remove after the fish is cooked. Just peel it off!
But for a recipe where the skin is in direct contact with heat and has the opportunity to crisp up? You won’t regret leaving it on! It’s the best part!