Skin

Fish

Skin

Sea 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

Unit

Characteristics

Preparations

CracklingFreshFriedPeeledRoastedStockZested

Traits

CollagenOuter LayerProtectiveSometimes Edible

Nutrition and pairings

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 81.2 mg
  • Sodium 78.9 mg
  • Salt 0.19 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 18 g
  • Water 45 g

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

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

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

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

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