Fish skin is the thin outer layer covering the flesh of a fish. When fish is cooked skin-on, the skin becomes crisp when fried; in some recipes, it is peeled off and removed instead. The skin is especially flavorful on oily fish.
Where It’s Used
“Cook the fish skin-side down in a pan until crisp, then finish cooking until it reaches 63°C / 145°F, or until the flesh is opaque and separates easily with a fork.”
Cooking Tip
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