Fish
Skin
Ling skin is the grey-to-brown outer covering of the fillet. Scaled and patted dry, it crisps under high heat and protects the flesh while cooking. Left wet, it steams and sticks. Some cooks remove it for poaching and purees; others prize the crackle of skin-on pan-fried ling. Score lightly if it curls, and start skin-side down in a hot pan. Skin from stock frames also adds body to fumet. Discard any skin with strong off-odours.
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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 13.6 g
- Saturated Fat 2.84 g
- Trans Fat 0 g
- Monounsaturated Fat 5.49 g
- Polyunsaturated Fat 5.27 g
- Cholesterol 72.9 mg
- Sodium 76.8 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 13.3 g
- Water 73.4 g
- Energy 175 kcal
- Water 73.4 g
- Protein 13.3 g
- Fat 13.6 g
- Saturated Fat 2.84 g
- Monounsaturated Fat 5.49 g
- Polyunsaturated Fat 5.27 g
- Omega-3 2.1 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.64 mg
- Vitamin B5 — Pantothenic Acid 0.63 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.51 mg
- Vitamin K 0.4 µg
- Minerals 458 mg
- Major Minerals 457 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 72.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.64 · vitamin-b5-pantothenic-acid: 0.63 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.5 · vitamin-d: 1.3 · vitamin-e: 0.51 · vitamin-k: 0.4 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Skin-on cookery was standard for many North Atlantic white fish.
Restaurant plating emphasised crisp fish skin as texture contrast.