Quote:
|
Originally Posted by RnK
We like to prepare fish whole from time to time, but never did a whole tog. So I decided to do one, and when I went to scale it, it was very hard to get them off, and in the hopes there is an easier way than scraping, I'm posting looking for advice. Thanks!
Russ
|
no need to scale Tog.. if you bake the fish, the skin will just fall off with a fork. i bake mine with crush tomatos, ex vir olive oil, & fresh basil..
