Fish

Skin

Skin of Striped Bass is the outer covering rich in fat and collagen—crisped for crackling or left on to baste roasting meat and fish. Pat dry and start skin-side down or high heat for browning. On poultry, well-rendered skin is the prize; flabby skin means insufficient heat or moisture. Keep striped bass skin iced until cooking; pat dry for browning, and stop when just opaque. Grilling, roasting whole, and pan-searing suit the cut. Season with salt, acid, and fat that frame large moist white flakes.

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 177

Amount per 100 g

Total Fat 13.2 g
Saturated Fat 2.73 g
Trans Fat 0 g
Monounsaturated Fat 5.14 g
Polyunsaturated Fat 5.36 g
Cholesterol 77 mg
Sodium 83.1 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 14.5 g
Water 67.9 g

Detailed nutrients

Energy 177 kcal
Water 67.9 g
Protein 14.5 g
Fat 13.2 g
- Saturated Fat 2.73 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 5.36 g
  - Omega-3 2.14 g
Vitamins 42.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.38 mg
- Vitamin B5 — Pantothenic Acid 0.76 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.7 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 471 mg
- Major Minerals 469 mg
  - Calcium 53 mg
  - Sodium 83.1 mg
  - Potassium 333 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 77 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: 4.38 · vitamin-b5-pantothenic-acid: 0.76 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.7 · vitamin-d: 1.6 · vitamin-e: 0.62 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.11 · Potassium: 333 · Calcium: 53 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

Coastal cooks portioned striped bass into skin pieces for even cooking and trade.

1950

Filleting lines and frozen packs made skin of striped bass available inland.

2000

Restaurants standardised specialty skin portions of striped bass for plate timing.