bass

Posted: Mon Jul 09, 2007 5:50 pm

what is the best way to descale bass

Guest

I'm sorely tempted to reply:

"to desacle a bass, loosen the strings"

but that would be childish and immature so I won't. :lol: :lol: :lol:

I just run the back of a knife over them 'against the grain' as it were. You can but a descaler but frankly, they only do the same thing.

Posted: Mon Jul 09, 2007 6:15 pm

:lol: :lol: cheers

Guest

I just fillet and skin them.

Guest

Try Cillit Bang.

Guest

concrete wrote:

I just fillet and skin them.

philistone- anyone who has eaten at Rick Steins will know that a scored and crisped up (sea) bass skin is essential to the perfectly cooked (sea)bass.

Guest

stuartdv wrote:

concrete wrote:

I just fillet and skin them.

philistone- anyone who has eaten at Rick Steins will know that a scored and crisped up (sea) bass skin is essential to the perfectly cooked (sea)bass.

Depends how you cook it. If it has the skin off, you can wrap parma ham round it and grill it which tastes better than having the skin on.

Guest

stuartdv wrote:

concrete wrote:

I just fillet and skin them.

philistone- anyone who has eaten at Rick Steins will know that a scored and crisped up (sea) bass skin is essential to the perfectly cooked (sea)bass.

Like I'd pay his prices

Guest

You won't even pay Harry Ramsden's prices!! :lol: :lol:

Posted: Tue Jul 10, 2007 11:59 pm

Another tip is.... keep the fish from drying out before descaling it as it get harder when the skin starts to dry......

Keep in a bag.... or damp/wet cloth/towel evoer the fish until raedy to descale.