Fish

Skin

Skin of Tuna 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 tuna skin iced until cooking; pat dry for browning, and stop when just opaque (or leave a rare centre on quality loins for steaks and sashimi). Sashimi, searing, canning, and poke suit the cut. Season with salt, acid, and fat that frame dense steak-like muscle.

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 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 76.6 mg
Sodium 84.4 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 18 g
Water 45 g

Detailed nutrients

Energy 360 kcal
Water 45 g
Protein 18 g
Fat 32 g
- Saturated Fat 8.96 g
- Monounsaturated Fat 14.4 g
- Polyunsaturated Fat 8.64 g
  - Omega-3 0.69 g
Vitamins 50.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.89 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 11.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.1 µg
- Vitamin E 1.37 mg
- Vitamin K 0.5 µg
Minerals 374 mg
- Major Minerals 372 mg
  - Calcium 54 mg
  - Sodium 84.4 mg
  - Potassium 234 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 76.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.89 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 11.2 · vitamin-d: 11.1 · vitamin-e: 1.37 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.43 · Potassium: 234 · Calcium: 54 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

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

1950

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

2000

Restaurants standardised specialty skin portions of tuna for plate timing.