Fish

Skin

Rainbow Trout skin crisps beautifully when scaled and dried—often more delicate than salmon skin and prone to tearing if moved too soon. It protects the flesh on the pan and can be served as crackling. Pat dry, start skin-side down in lightly oiled metal, and wait for release. Wet skin steams; patience is the technique.

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 73.2 mg
Sodium 79.7 mg
Salt 0.21 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 47.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.57 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.1 µg
- Vitamin E 1.25 mg
- Vitamin K 0.4 µg
Minerals 459 mg
- Major Minerals 458 mg
  - Calcium 49 mg
  - Sodium 79.7 mg
  - Potassium 329 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 73.2 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: 3.57 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.2 · vitamin-d: 10.1 · vitamin-e: 1.25 · vitamin-k: 0.4 ·

Minerals

Sodium: 79.69 · Potassium: 329 · Calcium: 49 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

500

Rainbow Trout skin stayed on for pan-frying and was removed for some smoked products.

1700

Smoked rainbow trout sides kept skin as a handling layer for trade.

2010

Crispy rainbow trout skin became a standard restaurant garnish and texture play.