What is the easiest way to scale/skin redear and similar fish with large tough scales? My wife loves to cook redear but will not eat planter trout, and I c & r bass, so I need something to show from my upcoming trips to Cachuma; and redear is it.

My previous experience with scaling/skinning redear has been too effortful. After getting up well before dawn and putting in a "hard" day of fishing, scaling/skinning a dozen redear has been a chore, compared with my experience with filleting any other species. I am thinking of buying a "can opener" type of skinner. Do these work?

Any suggestions would be appreciated.

Bob