I got a different way to clean them that doesn't require tin snips. Cut the scales off in rings about 4 inches wide by slipping a knife up between a row, then slipping the knife all the way around the fish, separating the skin from the flesh. These rings then slip down off the fish. Passed on a bunch Sunday, but decided to put one 17# in the boat (I needed the scales). Going to crab boil the meat this week.