Fish scales are usually thrown away, but there is a technique to make use of them and enjoy them.
In Japanese cuisine, this technique is called matsugasa-yaki (grilled sea bream) or matsugasa-age (fried sea bream), and in French cuisine it is called écaille croustillant (écaille croustillant).
This time, I used sea bream and explained how to make it as clearly as possible.
I suspect that not many people have tried it, but I think you will be surprised and impressed by the texture when you eat it. George was the same way.
By all means, if you get a chance, give it a try!