Skin or no Skin????

[HerringKing]

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?

[Leif]

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

[HerringKing]

Thank you Leif

[HDMarc]

Originally Posted by Leif

Shark NFG

Lol, you can say that again!!

[Mike Mac]

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

[jmurr711]

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

[jerseyhunter]

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

[reason162]

Originally Posted by Leif

Just my opinion below Good or No Good

Fluke NG

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

[Leif]

Originally Posted by reason162

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

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

[Capt Joe]

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