Skin

Fish

Skin

Sole 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. Even thickness matters more than elaborate marinades for consistent doneness.

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 109

Amount per 100 g

  • Total Fat 5.36 g
  • Saturated Fat 1.02 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.01 g
  • Polyunsaturated Fat 2.09 g
  • Cholesterol 81 mg
  • Sodium 82.2 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 14 g
  • Water 72 g
Detailed nutrients

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

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

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

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

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