Fish

Skin

Skin of Whiting 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 whiting skin iced until cooking; pat dry for browning, and stop when just opaque. Frying, steaming, pies, and gentle baking suit the cut. Season with salt, acid, and fat that frame delicate thin fillet.

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 104

Amount per 100 g

Total Fat 5.61 g
Saturated Fat 1.07 g
Trans Fat 0 g
Monounsaturated Fat 2.23 g
Polyunsaturated Fat 2.31 g
Cholesterol 78.6 mg
Sodium 83.5 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 13.3 g
Water 75.1 g

Detailed nutrients

Energy 104 kcal
Water 75.1 g
Protein 13.3 g
Fat 5.61 g
- Saturated Fat 1.07 g
- Monounsaturated Fat 2.23 g
- Polyunsaturated Fat 2.31 g
  - Omega-3 0.35 g
Vitamins 41.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.23 mg
- Vitamin B5 — Pantothenic Acid 0.73 mg
- Vitamin B6 0.42 mg
- Vitamin B7 — Biotin 3.1 µg
- Vitamin B9 — Folate 12.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.5 µg
- Vitamin E 0.6 mg
- Vitamin K 0.5 µg
Minerals 395 mg
- Major Minerals 393 mg
  - Calcium 40 mg
  - Sodium 83.5 mg
  - Potassium 270 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 78.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.23 · vitamin-b5-pantothenic-acid: 0.73 · vitamin-b6: 0.42 · vitamin-b7-biotin: 3.1 · vitamin-b9-folate: 12.2 · vitamin-d: 1.5 · vitamin-e: 0.6 · vitamin-k: 0.5 ·

Minerals

Sodium: 83.48 · Potassium: 270 · Calcium: 40 · Iron: 1.5 ·

Skin carries subcutaneous fat and collagen; crisping concentrates calories.

History

1800

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

1950

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

2000

Restaurants standardised specialty skin portions of whiting for plate timing.