Fish

Skin

Skin of Swordfish 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 swordfish skin iced until cooking; pat dry for browning, and stop when just opaque. Grilling steaks and searing loins suit the cut. Season with salt, acid, and fat that frame meaty firm 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 183

Amount per 100 g

Total Fat 13.9 g
Saturated Fat 3 g
Trans Fat 0 g
Monounsaturated Fat 5.57 g
Polyunsaturated Fat 5.36 g
Cholesterol 81.6 mg
Sodium 81 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 14.3 g
Water 71.7 g

Detailed nutrients

Energy 183 kcal
Water 71.7 g
Protein 14.3 g
Fat 13.9 g
- Saturated Fat 3 g
- Monounsaturated Fat 5.57 g
- Polyunsaturated Fat 5.36 g
  - Omega-3 2.14 g
Vitamins 42.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.42 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 14.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.8 µg
- Vitamin E 0.69 mg
- Vitamin K 0.6 µg
Minerals 381 mg
- Major Minerals 379 mg
  - Calcium 59 mg
  - Sodium 81 mg
  - Potassium 239 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.19 g
Cholesterol 81.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.42 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 14.1 · vitamin-d: 1.8 · vitamin-e: 0.69 · vitamin-k: 0.6 ·

Minerals

Sodium: 81.04 · Potassium: 239 · Calcium: 59 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

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

1950

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

2000

Restaurants standardised specialty skin portions of swordfish for plate timing.