attie
Sous Chef
After many years of scaling Whiting,
which is about the only fish we eat with the skin on, I have found that a garden water gun with a strong jet
is by far the quickest and easiest way to do it. I have not tried it on any other fish as yet but cannot see why it wouldn't work on any small scale fish. If you try it just be aware that it makes a bit of a mess so be prepared.