I wanted to post how easy and affordable it can be to make a delicious dish from salmon/fish trimmings they sell at a lot of seafood markets.
As you can see I bought a pound of salmon skin for $2.87.
Heat pan on low-medium with a little oil to start.
Lay salmon skin down. I’ve cut it into ~2” pieces.
Fry skin-side down for 10-15 minutes until skin is a little crispy.
Flip and fry meat side for 2-5 minutes. Salmon skin can have a layer of fat so I cook it longer (>5 minutes) to render the fat and really crisp the meat too.
If you want a really to crisp it then put it in a 300f oven on a sheet for 15 minutes or until they turn into crispy salmon chips.
When finishing, dust either sea salt or furikake. Great eating with beer as a snack, on rice, or in a roll with kaiware.
by winkers
4 Comments
You can also cook salmon heads and fins. Actually any fish heads like hamachi collars and tails which have very succulent meat if you’re okay picking so d the bones and cartilage.
Mitsuwa FTW
Looks good. I love salmon skin. I season mine, bake it, and eat it like a potato chip. Enjoy!
Seeing things like this, and being able to buy just chicken skin for cracklings and ramen, makes me really jealous. I would basically live on salmon skin, white rice and fish roe if I could