Fish Skin

sarahjaneohare
sarahjaneohare Posts: 15 Member
edited November 24 in Food and Nutrition
Is it safe to eat fish skin? Typically smoked mackerel skin or cooked salmon skin. What are the pros/cons regarding a healthy diet?

Replies

  • shrinkingletters
    shrinkingletters Posts: 1,008 Member
    Seasoned and perfectly crisp salmon skin is one of my favorite things to eat. It's been a while though, since I'm down to my last 5lbs, I'm trying to avoid blowing so many calories on a joy so brief, haha.
  • sixxpoint
    sixxpoint Posts: 3,529 Member
    edited September 2015
    A normal, delicious food. Also, a healthy whole food fat. Nothing to worry about.

    The trick in loving it is proper technique and cooking execution. It should be scale free, crispy, salty, almost bacon-like but without the smoke in its pure form.

    It's one of those things that seems gross until you try it executed perfectly.
  • ninerbuff
    ninerbuff Posts: 48,992 Member
    MMMMM Salmon skin handroll........................and saba sushi with the skin!

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  • Bonny132
    Bonny132 Posts: 3,617 Member
    Mmm yum, crispy fish skin is just lush. I can do without crispy chicken skin but especially crispy salmon skin is just out of this world.
  • angelexperiment
    angelexperiment Posts: 1,917 Member
    Omg I want some now:)
  • lemmie177
    lemmie177 Posts: 479 Member
    Salmon skin is delicious, plus its high in fat, so that's where all the healthy omega-3's are. BUT if there's any doubt about the source of your fish, its best to steer clear as fat is where heavy metals (mercury), pesticides, and other chemicals accumulate.
  • tomatoey
    tomatoey Posts: 5,446 Member
    sixxpoint wrote: »
    A normal, delicious food. Also, a healthy whole food fat. Nothing to worry about.

    The trick in loving it is proper technique and cooking execution. It should be scale free, crispy, salty, almost bacon-like but without the smoke in its pure form.

    It's one of those things that seems gross until you try it executed perfectly.

    I know that there's a lot more to the techniques you describe than just this, but how do you get the skin to be scale-free without tearing into it?

    (This is more of an academic question, honestly. I'm mostly stuck with frozen, farmed, often skinless fillets. But I hope to one day be situated to get my hands on freshly caught fish.)
  • sarahjaneohare
    sarahjaneohare Posts: 15 Member
    Thanks everyone. I was worried when I searched online and found this the most common answer: "Both the skin and fat of fish collect toxins that accumulate in the waters of rivers, streams and oceans. These contaminants can also be found in the flesh of fish but not always at levels as concentrated as they are in the skin and fat. For that reason, eating the skin of the fish is not considered healthy."
  • sarahjaneohare
    sarahjaneohare Posts: 15 Member
    Also, when you buy smoked mackerel with skin, are the calories stated on the packet including the skin's calories?
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