Skin or no Skin????
 

How do you know if a fish has edible skin or not? I watch on the food network that they talk about crispy fish skin but I've always taking the skin off my fish. Just wondering if some fish I should leave the skin on?

Re: Skin or no Skin????
 

Most skins are edible. Most fish need to be scaled first in order to eat the skin. There are exceptions. Some taste better than others. The thicker skinned fish are less palatable than the thinner skinned fish and the crispier the better.

Most fish can be cooked with the skin on then removed after cooking and I think it tastes better and stays moister and flavorful.

Just my opinion below Good or No Good

Fluke NG
Blue G if scaled
Bass G if scaled
Sea Bass G if scaled
Blackfish NG
Mackerel G
Salmon NG
Shark NFG
Flounder NG
Cod G (depends)
Sword NG
Porgy G if scaled

http://www.njfishing.com/forums/show...ht=crispy+skin


Leif

Re: Skin or no Skin????
 

Thank you Leif

Re: Skin or no Skin????
 

Lol, you can say that again!!:D

Re: Skin or no Skin????
 

Shark skin is like eating a tire lol....

Re: Skin or no Skin????
 

even i skin sharks. i love flatfish skin when scaled & cooked whole it is the only way i find fluke edible tbh

Re: Skin or no Skin????
 

Going through this old post I like to fry up winter flounder whole with the skin on , I guess to each their own.

Re: Skin or no Skin????
 

I would have to respectfully disagree: fluke skin is excellent crisped. It's thin and mild and really protects the meat from drying out.

http://i.imgur.com/3YRpT8n.jpg?1

Re: Skin or no Skin????
 

Looks great! I take back the NG on the Fluke skin.

I forgot about all the tasty whole fried fluke I've had in the past as well.


Leif

Re: Skin or no Skin????
 

Seabass skin on A#1 (scaled of course)
Havent tried Sea Raven skin, that would be quite a challenge, think will skip that:eek: