Urokotori

A urokotori (うろこ取り, scale remover) is a utensil used in Japanese cuisine to remove the scales from the skin of fish before cooking.^[1][2] Although it is possible to remove the scales with a knife, this is more difficult and there is a higher risk of cutting the skin of the fish, especially with small fishes; knife-scaling also risks cutting one's hand.

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The urokotori is pulled across the skin of the fish from the tail to the head repeatedly to remove the scales.