Hi everyone --

Happy Easter! We're planning to poach a huge salmon for tonight -- 10
minutes per inch of thickness, n'est-ce pas? We're going to cook this
creature from the black lagoon with the skin on. When it's cooked, I
think the skin will slide right off, but I want to be sure to get rid
of all the scales. Should I scale the fish before poaching, or what?

Thanks!

-- Pete