Why You Should Never Discard Fish Skin

Fish is a key ingredient in our diet, consumed and appreciated in every corner and kitchen of the world. Rich in proteins, vitamins, mineral salts and omega-3 fats, caught or farmed, seafood can be used in infinite preparations and recipes: considered, especially if it is some species, a delicious food and not to be wasted, so much so that every part of it is used, from the head to the bones. And the skin? We are used to thinking that the skin of the fish should always be discarded, destined for the garbage, unlike other parts, considered more nutritious and tasty. But are we really sure that this is the case? Is fish skin edible and if so, how can we use it in the kitchen? We're here to answer all your questions.

Can You Eat Fish Skin?

The answer to our question may surprise us: fish skin is not only edible but also particularly nutritious. An excellent source of proteins, collagen and vitamin E, fish skin "varies", obviously, depending on the fish we are talking about: we will therefore have a fattier skin in the case of fattier fish such as trout or salmon and leaner skin if we are dealing with sea bass, sea bream and bass. So, if we get used to thinking that the skin is waste, we are missing out on an excellent opportunity also from a nutritional point of view: as with the pulp, however, it is essential to ensure that the fish is fresh and of good quality because only in this case can the skin be consumed without any risk to our health.

Last but not least: unfortunately many fish species contain  traces of toxins and mercury, in percentages that vary according to the fishing area and the age of the fish and which can also accumulate on the skin: it is therefore better to be careful with some species in particular such as swordfish, cod, red mullet, tuna, tilefish and king mackerel, while species such as salmon, sea bass, trout, sea bream and perch are certainly safer.

How to Use Fish Skin in Cooking

After having carefully cleaned the fish, the best way to use the skin is undoubtedly through quick cooking at high temperatures: we can therefore fry or grill the fish with the skin facing down to obtain a crunchy consistency. Alternatively, we can separate the skin from the pulp and fry it in boiling oil for a few seconds to obtain a tasty, alternative and decidedly anti-waste snack.