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
