Fish
Skin
Carp 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.
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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 2.85 g
- Trans Fat 0 g
- Monounsaturated Fat 5.9 g
- Polyunsaturated Fat 5.67 g
- Cholesterol 73.6 mg
- Sodium 80.1 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 14.2 g
- Water 74.1 g
- Energy 187 kcal
- Water 74.1 g
- Protein 14.2 g
- Fat 14.4 g
- Saturated Fat 2.85 g
- Monounsaturated Fat 5.9 g
- Polyunsaturated Fat 5.67 g
- Omega-3 2.26 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.95 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 490 mg
- Major Minerals 488 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 73.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.95 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.4 · vitamin-d: 1.4 · vitamin-e: 0.56 · 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.