I bought two pieces of filets (900 grams each) of a large Asian carp. To keep those in the fridge, I cut them into large pieces. However, I forgot that those filets still had scales on them. Since the fish was large in size, the scales were moderately hard and were not easy to remove. Now when they were cut into pieces, it has become a daunting task. Can anyone tell me how I can remove those fish scales without damaging the flesh or taste? 
If you're cooking them with the skin on, use a fish scaler, otherwise use a fillet or other thin-bladed knife to cut the skin off the filet. 