Fish
Skin
Brill skin protects the fillet and, when scaled and dried well, crisps into a brittle savoury sheet. Fat just beneath bastes the flesh during skin-on cooking. Pat thoroughly dry, start skin-side down in a hot pan, and hold flat for even contact. Discard skin that is slimy or torn beyond use.
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 14.4 g
- Saturated Fat 2.9 g
- Trans Fat 0 g
- Monounsaturated Fat 5.62 g
- Polyunsaturated Fat 5.86 g
- Cholesterol 76 mg
- Sodium 76.6 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 14 g
- Water 71.7 g
- Energy 185 kcal
- Water 71.7 g
- Protein 14 g
- Fat 14.4 g
- Saturated Fat 2.9 g
- Monounsaturated Fat 5.62 g
- Polyunsaturated Fat 5.86 g
- Omega-3 2.33 g
- Vitamins 41.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.19 mg
- Vitamin B5 — Pantothenic Acid 0.73 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.59 mg
- Vitamin K 0.5 µg
- Minerals 374 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 76 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.19 · vitamin-b5-pantothenic-acid: 0.73 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.1 · vitamin-d: 1.5 · vitamin-e: 0.59 · vitamin-k: 0.5 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Crisp fish skin became a deliberate textural goal in restaurant cookery.
Dehydrated fish-skin snacks appeared on bar menus.