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Sponsor News Introducing TNVC's NEW and Exclusive Filmed SuperGain (FSG) U.S. Gen 3 White Phosphor
6/10/2017 10:41:08 AM EDT
Bought a few salmon filets at the local supermarket and asked the butcher to de-scale the filets. He said No, they'd remove the skin only. I seem to remember in years past it wasn't a problem.

Butchers, why not now?
6/10/2017 10:43:00 AM EDT
[#1]
Just cook it on the grill with skin side down. The skin will come off easy.
6/10/2017 10:43:35 AM EDT
[#2]
Quoted:
Bought a few salmon filets at the local supermarket and asked the butcher to de-scale the filets. He said No, they'd remove the skin only. I seem to remember in years past it wasn't a problem.

Butchers, why not now?
View Quote


Fishmonger

And, salmon don't need to be de-scaled.
6/10/2017 10:53:28 AM EDT
[#3]
Quote History
Quoted:
Just cook it on the grill with skin side down. The skin will come off easy.
View Quote
This.
6/10/2017 10:54:23 AM EDT
[#4]
I like eating the skin after it's been grilled.
6/10/2017 10:56:59 AM EDT
[#5]
Oil on the skin, skin side down on a cedar plank, shit load of garlic/herb butter on the meat, cook/smoke off heat until flaky. I usually re apply butter mid cook.
6/10/2017 10:58:50 AM EDT
[#6]
Quote History
Quoted:
Just cook it on the grill with skin side down. The skin will come off easy.
View Quote
Or eat the skin like the wild animal you are!!
6/10/2017 11:04:29 AM EDT
[#7]
Quote History
Quoted:
Oil on the skin, skin side down on a cedar plank, shit load of garlic/herb butter on the meat, cook/smoke off heat until flaky. I usually re apply butter mid cook.
View Quote
This...
6/10/2017 11:08:48 AM EDT
[#8]
Skin side down on plank or salt block. Cover in Grey Poupon and sprinkle lightly with brown sugar. 
6/10/2017 11:09:06 AM EDT
[#9]
<----Former commercial salmon fisherman and Fishmonger in Seattle.  Current recreational slayer of salmon. No seed to scale salmon as others pointed out but if you had to, just use a wire brush.
6/10/2017 11:17:59 AM EDT
[#10]
My favorite is super hot pan, butter and skin side down until skin is brown and crispy, heat off and cover for 5 minutes or so. But I've always scaled the filets. So your saying if you eat the skin scales are Ok? Usually dogs get it if we pick the meat off.
6/10/2017 11:26:41 AM EDT
[#11]
Quote History
Quoted:
So your saying if you eat the skin scales are Ok?
View Quote
Yep
6/10/2017 11:33:50 AM EDT
[#12]
Quote History
Quoted:
<----Former commercial salmon fisherman and Fishmonger in Seattle.  Current recreational slayer of salmon. No seed to scale salmon as others pointed out but if you had to, just use a wire brush.
View Quote
Pike's?

"Four fish steaks, packed for 48!"
6/10/2017 11:45:47 AM EDT
[#13]
Quote History
Quoted:
I like eating the skin after it's been grilled.
View Quote
This. Or pan fried in butter.
6/10/2017 3:32:18 PM EDT
[#14]
Quote History
Quoted:


Pike's?

"Four fish steaks, packed for 48!"
View Quote
Central Market.
6/10/2017 3:43:21 PM EDT
[#15]
Quote History
Quoted:
I like eating the skin after it's been grilled.
View Quote
why don't you just bite the end of a thermometer and suck all the mercury out of it too while you are at it.
6/10/2017 3:44:51 PM EDT
[#16]
Mine always comes with skin and without scales, and I eat the skin.
6/11/2017 7:44:28 AM EDT
[#17]
Or skin down under the broiler for a few minutes, slathered in garlic butter.

I thought the skin was fine if crispy, Mom used to rap my knuckles.
6/11/2017 7:48:44 AM EDT
[#18]
Quote History
Quoted:
Just cook it on the grill with skin side down. The skin will come off easy.
View Quote
Yep!  I cook mine on a salt block. Yummmmm!
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