Flaking
When scaling or descaling or scales in the kitchen is to remove the scales from the skin of fish referred. This step is necessary because scales, like bones, are made of bone substance and are therefore inedible. When the fish is cooked, they are also released from the connective tissue of the dermis and spread throughout the entire dish.
For scaling, the whole fish is held by the tail before it is gutted and scraped off towards the head with the back of a chef's knife held transversely or with a special scraper, the fish scales , without damaging the skin. The blade must be approximately at right angles to the skin. Then the scales are rinsed off under running water. In some kitchen rules it is recommended to put the fish briefly in hot water beforehand and then to frighten it off with cold water immediately. The fish can then be scaled more easily, especially if the scales are very tight.
In most fish shops as well as in the fish departments of large supermarkets and department stores with service counters, etc., the shelling of fish bought there is usually taken over at the customer's request.
Fish that are to be cooked blue are not flaked off .