Fish

Skin

Eel skin crisps in a hot pan when scaled and dried—protects the fillet and adds savour. Press skin-side down, wait for natural release. Serve on or peel after cooking. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 360

Amount per 100 g

Total Fat 32 g
Saturated Fat 8.96 g
Trans Fat 0 g
Monounsaturated Fat 14.4 g
Polyunsaturated Fat 8.64 g
Cholesterol 77.6 mg
Sodium 81.3 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 45 g

Detailed nutrients

Energy 360 kcal
Water 45 g
Protein 18 g
Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
  - Omega-3 0.69 g
Vitamins 56.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.58 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.2 µg
- Vitamin E 1.63 mg
- Vitamin K 0.5 µg
Minerals 397 mg
- Major Minerals 395 mg
  - Calcium 42 mg
  - Sodium 81.3 mg
  - Potassium 272 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 77.6 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: 4.58 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.3 · vitamin-d: 13.2 · vitamin-e: 1.63 · vitamin-k: 0.5 ·

Minerals

Sodium: 81.26 · Potassium: 272 · Calcium: 42 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

500

Fillet and portion packs of eel became standard supermarket seafood, including named skin portions.

1850

Coastal fisheries and markets sold eel whole and in pieces long before industrial freezing, including named skin portions.

1980