Trim & Scale
Due to it’s sharp spines and large scales barramundi must be trimmed and scaled prior to gutting. Great care must be taken when handling barramundi, as all fins and head have sharp spines.

Scale fish underwater or in a bag to stop scales from spreading.

Hold the fish firmly in your hand, and using your scissors start at the tail end. Cut through the fins as close to the fish as possible, working up along the back of the barramundi. Some of the spines are extreamly thick and you will require extra pressure to cut through these.

Carefully work around the fish removing all fins. Make sure you remove the two sets of fins around the head and the small anal fin, which has three small sharp spines. The tail can be left on.

You will require your scaler to remove the scales from the barramundi. Under no circumstances are you allowed to use a knife. Hold the fish firmly by the head and draw your scaler up the length of the fish from tail to head.

The best result is achieved by pulling your scaler diagonally up the fish. Extra care should be taken around the belly to ensure all scales are removed. Do not apply too much pressure to your scaler as this will damage the fish.

Once all the scales have been removed you will need to wash the fish well to clean away all loose scales. You will also need to wipe down your work area.