My fishmonger has very good fish, but he always leaves scales on the fillets. Even if I ask him to remove the skin and beg him to make sure there are no scales, somehow scales end up on the fillet. Does anyone know of a good way to locate scales. I must've went over my 2 red snapper fillets yesterday under a bright light for 10 minutes (these were already skinned) and still 2 scales slipped through. The fish was excellent, and the seasoning (cajun) was good, too, but the scales ruined the meal. Anyone have any tips? I don't want to go back to the supermaket fish unless I have to. Thanks for any help.