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

wrote:
> 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

I would say, scale first! You don't want to have to pick the scales off
your dinner; that's kind of gross.

kili