I am sure your snake is pretty still venomous.
Not just snakes and scorps, but fish, too.
One of my favorite fish to cook whole is huachinango (red snappers). I always gill and gut them fresh, but leave the scales and head on, then vacuum pack and freeze a couple of them for a yummy meal at a later time. We stuff the gut cavity and head with a fajita mix of onions and peppers, butter, some spices, then wrap and grill. Everybody picks the fish off the bone to make their own tacos. BUT FIRST, you have to scale the fish. Leaving the head and scales protects the meat and the fish freezes in a much better state than just fillets. Tastes perfectly fresh this way.
I yank one out of the freezer, been in their maybe 4 months. Thaw it in the sink, then take it out back to scale it. I just use a butter knife and rub the scales the wrong way and they pop right off. A rub-rub here, rub-rub there, scales flying off, then OUCH! Pricked my thumb on a top dorsal fin spine, enough to draw blood, but no biggie. Washed it off with the hose, then cooked the fish, thinking nothing more about it.
Next day, my thumb was swollen up like a bratwurst and wicked sore! Stayed that way for about two weeks. Even several months later, I'd get wicked pain in that thumb every time I put pressure anywhere near the area where I got poked. Took a long time to return to normal.
Note to self: Always watch those fins, even on long dead fish!
