Fish
Skin
Bluefish skin can crisp when scaled, dried, and cooked hard skin-side down, or be removed for raw slices and some poaching. Must be ultra-fresh; oxidises fast—same-day cook. Pat dry thoroughly; steam under wet skin causes sticking. Not meat crackling—expect thin fish skin crisp. Discard if bitter after long storage.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 13.9 g
- Saturated Fat 2.93 g
- Trans Fat 0 g
- Monounsaturated Fat 5.73 g
- Polyunsaturated Fat 5.25 g
- Cholesterol 73.1 mg
- Sodium 80.5 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 13.9 g
- Water 69.7 g
- Energy 181 kcal
- Water 69.7 g
- Protein 13.9 g
- Fat 13.9 g
- Saturated Fat 2.93 g
- Monounsaturated Fat 5.73 g
- Polyunsaturated Fat 5.25 g
- Omega-3 2.09 g
- Vitamins 43.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
- Minerals 494 mg
- Major Minerals 493 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 73.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.54 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.2 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Markets sold bluefish skin-on or skinned by customer preference.
Crisp-skin techniques featured bluefish in restaurant service.