The trick Ángel León learned from a fisherman to scale a fish without using a peeler or a knife

If there is a chef in Spain considered a living encyclopedia on the world of the sea and everything that surrounds gastronomy linked to fish, it is good Leo Angel. The chef of the Aponiente restaurant, with 3 Michelin stars and located in El Puerto de Santa María (Cádiz), is an eminence in the sector. In addition to having imagined well-known recipes like sea ham, when she has the opportunity, she shares culinary tips to make our lives easier in the kitchen.

An example is the tip he shared for a video published by the company ADI. It was about how to scale a fish in case of missing peeler or knife back. Out of curiosity, León says he learned this method from a fisherman.

Angel León’s tip for scaling a fish

“The logic would have been to take the back of the knife and peel it off,” explains León, adding that “I find it curious that with a grater the scales can be removed.”

Normally, a grater offers several types of textures, and León recommends use the one with the biggest holes. How to carry out the method? Leon suggests pass this part of the tool “against the balance” and take care that the product remains very clean, as if we had used a conventional peeler. “Perfectly scaled fish with a grater, there’s this little thing,” he concludes.

The number of restaurants in Ángel León

In addition to its flagship product, Ángel León It has other restaurants located in the province of Cádiz.place where he comes from. The seal of the “chief of the sea” is inscribed on:

He had one in Madrid called Glass Marlocated in the Urban Hotel. However, it closed its doors in 2021. It was the only one that Ángel León owned in the Spanish capital.