Is this a fishing related tool?

[wiperhunter2]

We have a member on another board asking about this tool, do any of you have an idea what it is? Thanks
http://www.bigfishtackle.com/cgi-bin/gfo...ead#unread

WH2
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[HD7000]

I don't know what it would be used to in the fishing world, but it looks like a tool that could be used to de-bowel a deer or other game animal.
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[WaveWolf]

[#484848]Could be a scaler?[/#484848]
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[JLW]

[quote WaveWolf][#484848]Could be a scaler?[/#484848][/quote]

That is what came to mind when I saw it..... Fishon
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[wiperhunter2]

Yes, that is what the guy said that made the post but I've never seen one like that but it makes sense.
http://www.bigfishtackle.com/cgi-bin/gfo...ead#unread

This brings up the question, do any of you scale your fish and if so, why?
Myself, I filet my warm water fish.
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[TubeDude]

[#0000FF]Nunchucks for carp killin'?
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[Therapist]

Didn't think of a scaler . I was thinking it was a grooming tool for dogs or horses. Might be a tool to clean hooves !!

[TubeDude]

[#0000FF]Outta be a good ear wax remover too.
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[sinergy]

.
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[FishMcFisherson]

I scale my carp for cat bait. I have no idea what that tool is, though.
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[fishday]

I scale some of the fish I catch. My wife, being from Italy, likes to eat baked or grilled whole fish--it's a cultural thing I guess--and I don't like getting scales all over my grill. I've done walleye and wipers and was surprised how good the wiper was grilled whole. Thought it would be really fishy but was not. I sometimes scale perch before I filet them and then leave the skin on. I have also scaled other panfish and fried them whole. You don't waste any meat and they are very easy to filet after being cooked. Was the only way we ate em when I was a kid. Midwest thing I guess.

Never used a tool that looks like that though.
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[wagdog]

For me it depends. When I want to eat a few panfish done the way I was taught as a kid, I will scale them, gut them, and cut the head off. Dipped in some sort of batter and run through hot grease. It is hard to beat. On bigger crappie, I will fillet them but leave the skin on. I scale the fish before cutting the fillets off. I like the taste of the skin of certain species...especially crappie. I never used a scaler though. The back of a knife or a spoon works great.
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[wiperhunter2]

I have heard some fish taste better when they a cooked with the skin on but I haven't tried eating them that way since I was a kid, while visiting family in Alabama. Of course those fish were all deep fried, now days I bake my fish, I don't really think they would taste better with skin on but I'm not sure.[:/]
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[wagdog]

I tried baking some skin on fillets once. The skin kept the meat from drying out but the skin itself wasn't appetizing. Baking made it more rubbery. Broiling however can help the skin get crispier. I'm big on frying fish but my heart doesn't like it. I had a flounder once at a restaurant that had been marinated and then broiled. The skin was good on that one but I haven't caught a flounder out of Utah Lake yet [laugh][laugh]

I guess I've seen a few whole fish recipes where you scale the fish and bake with the skin on but I'm sure eating the skin is optional since the texture and taste can vary. Wipers, white bass, crappie, and even bluegill fillets are delicious filleted (skin removed), seasoned (I like cajun seasoning myself), and put in the oven at 350 for a little while. Oh and you gotta put pats of butter on the fillets. That melted butter not only makes something you need to drag some bread through but keeps those fillets moist. Crap. I'm starving.
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[RangerRat]

A de-scaler it is!!!
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[wiperhunter2]

Really? I tried looking it up on line and nothing, maybe it is just an older model[:/].
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[wiperhunter2]

[quote wagdog] Wipers, white bass, crappie, and even bluegill fillets are delicious filleted (skin removed), seasoned (I like cajun seasoning myself), and put in the oven at 350 for a little while. Oh and you gotta put pats of butter on the fillets. That melted butter not only makes something you need to drag some bread through but keeps those fillets moist.[/quote]
That is how I cook them but instead of using cajun seasoning, I use lemon pepper for seasoning. I think I'll have fish today for dinner[].
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[rancid_crabtree]

Taxidermy Muscle Rasp is more than likely what it is
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[WiperMac]

[font "Times New Roman"] [/font][font "Calibri"]My grandfather has since passed but if my memories correct that’s the surgical tool described to remove his hemorrhoids. [:/][/font]
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