Fish fillets with scales on- why?

[MarmiteCoriander]

Surely a prepped fillet inside a packet should have had the scales removed, same as the intestines are removed from whole fish. (Obviously unless you are buying absolutely fresh and completely whole from a fish monger)

Do the scales provide a longer shelf life for fillets or do most people not eat the skin?

I just assumed it was because it’s cheaper to prepare for sale for the supplier. Somebody isn’t descaling it in a factory and therefore costs less to prepare.

its always Aldi / lidl fish that i find has the scales left on

Sainsburys now leave the scales on. So annoying.

It’s to prove that they aren’t passing off some other cheaper fish as the fish advertised.

Also, if you are fishing in some areas, you have to leave some scale attached even for fish in your freezer so that fish and wildlife and check and make sure you aren’t over your limit.

@Ponderingwindow - that’s skin, not scales. Easy to pass cod (yellow skin) off as haddock (black skin) otherwise.

I did 3 years in a fishmongers when I was a student - not scaling is lazy or cost cutting. Having said that it’s a horrid job as they get everywhere and stick to everything, especially salmon or sea bass ones.

Btw not all fish needs to be scaled - cod, haddock, trout, sole don’t. Salmon, sea bass, some of the mullets, tilapia etc do. Can make your fish sticky otherwise, and it’s harder to steak or fillet with them still on as the scales blunt your knife.