Fish

Skin

Skin of Turbot 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 turbot skin iced until cooking; pat dry for browning, and stop when just opaque . Poaching, bone-in roasting, and pan-searing suit the cut. Season with salt, acid, and fat that frame firm sweet white flesh.

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 178

Amount per 100 g

Total Fat 13.5 g
Saturated Fat 2.74 g
Trans Fat 0 g
Monounsaturated Fat 5.14 g
Polyunsaturated Fat 5.57 g
Cholesterol 79.2 mg
Sodium 84.7 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 14.3 g
Water 72.8 g

Detailed nutrients

Energy 178 kcal
Water 72.8 g
Protein 14.3 g
Fat 13.5 g
- Saturated Fat 2.74 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 5.57 g
  - Omega-3 2.23 g
Vitamins 43.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.56 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.65 mg
- Vitamin K 0.5 µg
Minerals 354 mg
- Major Minerals 353 mg
  - Calcium 44 mg
  - Sodium 84.7 mg
  - Potassium 224 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.21 g
Cholesterol 79.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.56 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.2 · vitamin-d: 1.6 · vitamin-e: 0.65 · vitamin-k: 0.5 ·

Minerals

Sodium: 84.73 · Potassium: 224 · Calcium: 44 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

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

1950

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

2000

Restaurants standardised specialty skin portions of turbot for plate timing.