Know what’s on your plate
Fish skin
Calories & nutrition facts
dried
Nutrition facts
Per 100 g% DV- Calories 622 kcal —
- Protein 33 g 65%
- Carbohydrate 12 g 4%
- Fat 50 g 64%
- Saturated fat 7.9 g 39%
- Fibre 0.1 g 0%
- Sugars 7.3 g —
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Questions about Fish skin
Can you eat fish skin?
Yes. Once it’s scaled and cooked through, fish skin is edible; it’s often left on salmon, trout and sea bass fillets and cooked until crisp.
How do you get fish skin crispy in a frying pan?
Pat it very dry, then cook it skin-side down in a lightly oiled pan over a medium-high heat. Press it flat for the first 20 seconds and leave it for about 4–6 minutes, until the skin is crisp and releases easily; turn the fish briefly to finish cooking.
Do you need to remove scales from fish skin before cooking?
Yes, unless the fish has already been scaled. Scrape from tail to head with the back of a knife, then rinse briefly and pat dry; scales left on can be unpleasantly hard to eat.
Is fish skin usually left on fish and chips in the UK?
No. Traditional fish and chips are usually made with skinless cod or haddock. Skin-on fish is more common in pan-fried salmon or sea bass dishes.
How should you store fish with the skin on?
Keep raw fish covered in the fridge at 0–5°C and follow its use-by date. Chill cooked fish promptly and eat it within two days.
Does fish skin contain fish allergens?
Yes. The skin is part of the fish and contains fish proteins, so removing it does not make the fish flesh suitable for someone avoiding fish allergens.
Source: ausnut F010963 · per 100 g · carbohydrate per EU label, fibre excluded
