Tonight, we cooked and ate whole fish without scaling it. I've heard about redfish "on the half shell" (split down the middle and cooked atop a grill, scales down) before but tonight we just broiled whole, gutted only (mangrove) snapper, turning once! No scaling, no fileting, no salt, no pepper, no oil, no aromatics, no lemon, nothing. I know it sounds strange but this worked real well (and they were delicious). Once cooked, just peel 1/2 of the fish open, up and over. You end up eating fish from above it's skin, with the skin acting like a platter - scales never entered the picture; not a single scale issue! Just sayin' all.