Fish
Skin
Pouting 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. Cold product sears better—pat surfaces dry and do not crowd the pan.
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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 14.1 g
- Saturated Fat 2.65 g
- Trans Fat 0 g
- Monounsaturated Fat 5.85 g
- Polyunsaturated Fat 5.63 g
- Cholesterol 77.2 mg
- Sodium 80.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 13.4 g
- Water 75.8 g
- Energy 181 kcal
- Water 75.8 g
- Protein 13.4 g
- Fat 14.1 g
- Saturated Fat 2.65 g
- Monounsaturated Fat 5.85 g
- Polyunsaturated Fat 5.63 g
- Omega-3 2.26 g
- Vitamins 42.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.36 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.62 mg
- Vitamin K 0.5 µg
- Minerals 398 mg
- Major Minerals 396 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 77.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.36 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.6 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·
Minerals
Skin carries subcutaneous fat and collagen; crisping concentrates calories.
History
Fillet and portion packs of pouting became standard supermarket seafood, including named skin portions.
Coastal fisheries and markets sold pouting whole and in pieces long before industrial freezing, including named skin portions.
Fillet and portion packs of pouting became standard supermarket seafood, including named skin portions.