Fish

Skin

Skin of Sturgeon 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 sturgeon skin iced until cooking; pat dry for browning, and stop when just opaque. Smoking, grilling steaks, and confit suit the cut. Season with salt, acid, and fat that frame dense almost boneless texture.

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 184

Amount per 100 g

Total Fat 14.5 g
Saturated Fat 2.82 g
Trans Fat 0 g
Monounsaturated Fat 5.71 g
Polyunsaturated Fat 5.94 g
Cholesterol 79.1 mg
Sodium 80.1 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 72.8 g

Detailed nutrients

Energy 184 kcal
Water 72.8 g
Protein 13.4 g
Fat 14.5 g
- Saturated Fat 2.82 g
- Monounsaturated Fat 5.71 g
- Polyunsaturated Fat 5.94 g
  - Omega-3 2.39 g
Vitamins 44.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.65 mg
- Vitamin B5 — Pantothenic Acid 0.81 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.66 mg
- Vitamin K 0.5 µg
Minerals 448 mg
- Major Minerals 446 mg
  - Calcium 43 mg
  - Sodium 80.1 mg
  - Potassium 323 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 79.1 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.65 · vitamin-b5-pantothenic-acid: 0.81 · vitamin-b6: 0.46 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.5 · vitamin-d: 1.7 · vitamin-e: 0.66 · vitamin-k: 0.5 ·

Minerals

Sodium: 80.13 · Potassium: 323 · Calcium: 43 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

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

1950

Filleting lines and frozen packs made skin of sturgeon available inland.

2000

Restaurants standardised specialty skin portions of sturgeon for plate timing.