He slap it about also?

Futhark I don’t quite get that joke. I’ll have to mullet over

@@El_Gormo lol that's batter than mine

Futhark cut the carp. Stop floundering around. I’ve haddock with these comments

@@sambeutelspacher2754 there's no need for that, dont be anenomi

You’re just fishing for likes at this point.

Because the scales will come off during cooking and compromise your fish

@@rossegan7034 You skin it before you fry it big boy

I’m not sure.... theyre off either way and seems like an extra step. And these two idiots can’t read 👆

Removing the scale make it much more easier to cut and skinned the fish Scale is slippery and hard to cut

Its a lot more difficult to remove the skin while the scales are still on

He may use it for stocks at a later date. That’s my guess anyway.

This is a good question. Scales aren't edible so that's why you scrape them off but another reason you scrape them off is because of the bacteria and such that are present from the fishes environment under the scales. That's why you scale and wash fish before you cut the fillets out. If you didn't scale the fish first and just started to skin then you run the risk of contamination of the flesh. Dover sole skin is leathery and doesn't crisp up hence why this fish is skinned. Head is kept on during the cooking process to release fats from the head to help flavor the fish. You could keep the skin on. I personally wouldn't.

@@mpatterson90 Why exactly would contamination of the fish be any concern, and why would descaling the fish do anything to prevent it?

because scales increase the resistance of the fish. if you use knife or even your own fingers you will find it more difficult to deskin or fillet.

Ahh I see what ya did there 👍🏻

MrAhmes2001 surely it was a _battering_ lol

Always. Or get your fishmonger to do it.

Colin Boon ...he never mentioned that....minor detail for Rick

I have lived in France for 45 years and this was the way I prepared sole for my daughter and then my granddaughter , I don't think that in Britain they will be many people who know how to un scale a fish , so I thought it was a great educational video for people in certain parts of GB

Are you a fishermen? Only the true fishermen prep fish the proper way, not like this shi...

B b c garden center .

Not sure!

You would not be able to grip the skin if the scales were still on and it's important to get all the skin in one single movement. Scales can hide dirt and grit and mucus and should ideally be removed as soon as is practical, whereas skin will help preserve the fish - you will almost never see unscaled fish at a fishmonger's or fish counter (especially something as expensive as sole), only at market. Also I've never heard of the salt technique for gripping the skin, we always used fresh clean side-towels. A dry rag will stick to the skin amazingly well giving you great grip when your hands would just slip away every time. Also we did a few other things differently. Dover sole can have a sometimes quite large roe sack along one of the lower fillets, that is easily removed and should be done while it is raw. You chop away the gnarly rind-looking part along the bottom of the fish with the heel of a knife and the roe sac will be right in there. The bony rind shouldn't be thrown away as the tiny flakes of flesh in it are considered the best and most delicate flesh of the fish by many. Also removing these before coating them and cooking them means you can use them for fume as sole is considered the best fish for fume. We also had a different technique for removing the main skeleton. While raw we would locate the spine at both the head and tail ends and give it a small snip with scissors, then around 75% of the way through cooking we would gently ease the top and bottom front fillets away from each other (not as drastically as Rick did) just so they separate, then place a carving fork or long, opened scissors on the fish so the gap was over the spine, grab the spine either with another pair of scissors or some strong tweezers and pull it through the gap in the fork/scissors. The prongs will keep the fillets in place while the skeleton is pulled through, then the pan was returned to the oven to finish the last quarter of cooking. An easier method but somewhat riskier overall is to "flip" the lower front fillet down like opening a book and slide the skeleton out before flipping the fillet back into place. Both of these methods allow the head to stay in place and maintain the integrity of the fish. I understand this video is made for amateurs but if I had put a sole under the lamp looking like that back in the day I'm pretty sure I would be on veg for the next month.

@@graysaltine6035 I am sorry but I see salmon in fishmonger with skin on all the time,and if you have to remove the scales to strip the skin ,just where you grip,thanks for reply

@@mrcrabass3669 With skin on of course (crispy salmon skin is great) but it should be scaled, usually only restaurants will receive fish with scales on, in bulk. Could be different in different parts of the world. Scaling fish can be extremely messy especially on larger fish like salmon and it's not practical to do at home quite often. The scales get everywhere and once they dry on a surface they can actually be quite hard to remove.

If you remove the head before cooking, it's very easy to check if it's cooked by gently lifting the bone a little.

Because it’s much more difficult to fillet it when it’s raw.

@@josoap8781 is it really? Because it looks like he kind of destroyed the integrity of the fish this way.

dave clarke next you’ll be calling vegetarians marrow minded

@@El_Gormo or are vegetarians allowed beef tomatoes?