Ask George: When served a fish entrée with the skin still on it, should you eat the skin? (2024)

FAQs

Ask George: When served a fish entrée with the skin still on it, should you eat the skin? ›

And provided the fish is properly sourced, fish skin is safe to eat, one of the reasons that chefs tend to shy away from some farm-raised species. It's now commonplace for chefs to season and then sear the skin until crispy, then serve the fish portion skin side up.

We often get the question, “Are fish skins safe to eat?” The quick answer, yes. However, because the skin of a fish is exposed to its environment and pollution, it's important to know where your fish is coming from. Stay away from farmed or wild fish from more polluted areas or farms that use chemicals and antibiotics.

Fish skin is generally safe to eat as long as it has been cleaned thoroughly and the outer scales have been removed. Fish skin is rich in nutrients such as protein, omega-3 fatty acids, and vitamin E, which can help with muscle growth, heart health, and skin health.

Like chicken, a whole fish, from fin to scale, is greater than the sum of its parts. The cheeks, jowl and even the skin are all delicacies when cooked well, each with their own unique texture and flavour.

Fish skin helps retain moisture, prevent overcooking, and preserve flavor during cooking. However, the skin of fish is not desirable in some dishes. Some people prefer to have the skin removed for various reasons, such as appearance, wanting a smoother texture, or a slightly milder flavor.

It's now commonplace for chefs to season and then sear the skin until crispy, then serve the fish portion skin side up. These days, a good rule of thumb is that if your snapper, bass, trout, or salmon is plated that way, the flavorful skin is intended to be eaten.

Fish known for having delicious skin include bass, barramundi, flounder, mackerel, salmon, and snapper. On the other hand, less tasty skin is found on monkfish, skate, swordfish, and tuna. Further, chefs are getting creative with fish skin on restaurant menus.

You may be able to reduce your eczema symptoms by eating fatty fish such as salmon and herring. Fish oil contains high levels of omega-3 fatty acids, which are anti-inflammatory. You may also consider taking a fish oil supplement, though more research is needed on its benefits for eczema.

The skin of the salmon has the highest concentration of omega-3s, besides being a great vitamin D and vitamin B supplement,” says Steven Wong, fishmonger and salmon expert at Seafood from Norway. Many people find the skin to even be their favorite part of the salmon, for its flavor, texture, and nutrients.

Although fish contain small amounts of cholesterol, they are low in saturated fats and are usually suitable to eat if someone is watching their cholesterol levels. The beneficial omega-3 fatty acids in oily fish may also help prevent cardiovascular diseases associated with high cholesterol.

What parts of a fish can you not eat? ›

It is very important to remove skin and other fatty parts. Cook fish on a rack (broil) so that fat can drip away from the flesh. Remove and do not eat the organs, head, skin and the dark fatty tissue along the back bone, lateral lines and belly. Mercury is in the edible (fillet) portion of fish.

If you're serving your fish fillets battered, in breadcrumbs or baked in the oven, you might want to remove the skin to avoid having soggy skin. If you're pan frying or grilling fish, we'd recommend leaving it on for both added texture and health benefits.

Which fish are best cooked skin-on? The best fish to cook with the skin intact are often those with thin, tender fillets. Salmon, like Wild Alaskan Sockeye, Wild King, or Wild Alaskan Silver Salmon are all excellent options. Whitefish are great too, like Wild Alaskan Sablefish or Wild Atlantic Haddock.

Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It's only time to flip the fish when it's nearly cooked through.

It comes down to preference, and whether you're particularly perturbed by the presence of skin in your fish and chips. If you have an intense hatred of the stuff, you're better off heading to a chippy up north or putting in a special request.

In turn, the fish go to work snacking on the person's dead skin cells. Those favoring the treatment argue that the fish soften calluses, help lighten dark cuticles and increase circulation. However, experts say the health risks — both to humans and to the fish — outweigh any potential benefits.

Most of the cooking can happen with the fish skin side down. Not only will the skin become more crisp the longer it's in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It's only time to flip the fish when it's nearly cooked through.

Potential benefits of fish pedicures

As with traditional pedicures, fish pedicures exfoliate the feet and can diminish calluses. This can leave the skin feeling softer and improve the appearance of the feet. Some people claim that G. rufa can also help treat skin conditions, such as psoriasis.

Skin on tends to be most common in the South of England and London in particular whereas skin off is the default in the North of England. My friends in the North West are revolted by skin on and can't believe it actually happens.