Really stupid fishy food question

[chrisoff]

This is probably a really stupid question. But say you've got a trout fillet which you then fry, do you eat the skin?

I keep buying and cooking fish fillets, but I always pick the meat off the skin before I eat it. Is there a good reason for me doing that or am I just being an idiot? The internet has failed me and I can't find a good answer.

[Martin Milner]

The skin won't hurt you to eat. Just don't try to eat the bones.

[I.D.10-t]

The skin and meat closest to the skin has more flavor. Some like it, others do not.

[djm]

It depends on how scaly the type of fish is, or how large the scales are. It might not be too pleasant. They used to sell fish cleaning knives with a descaler along the back edge. I think this is very much a matter of personal choice.

djm

[chrisoff]

It depends on how scaly the type of fish is, or how large the scales are.

My skill and knowledge is limited. All fish is bought boned, scaled, cleaned from the fish counter at the supermarket.

[flanum]

All fish have scales, but not all need to be de-scaled. Trout or Salmon dont need to be descaled as their scales are basically fleshy. I always leave the skin on trout, dont actually know anyone that removes it, of course its a personal thing though.

[hyldemoer]

This is probably a really stupid question. But say you've got a trout fillet which you then fry, do you eat the skin?

Mercury collects in the muscle all over a fish
but the lipid soluble toxins tend to collect in a fish's fat directly under the skin.

[chrisoff]

This is probably a really stupid question. But say you've got a trout fillet which you then fry, do you eat the skin?

Mercury collects in the muscle all over a fish
but the lipid soluble toxins tend to collect in a fish's fat directly under the skin.

I don't eat enough for that to be an issue (pesky fish counter is usually closed by the time I drive to Asda) and I dislike buying two fillets in a packet when i can only eat one at a time.

[The Weekenders]

I love fish skin. Yum. Toxins ahoy.

[Scott McCallister]

Trout... yech. I'd much rather have a nice piece of cod. But in the instance of both trout and salmon, I scrape the skin off.

[fel bautista]

love salmon skin... In general I would broil the fish and eat the skin as well. If it were sauced, I might remove the skin for esthetics. Perch has scales that I would scrape off using a fruit corer ( the jaggy edge part)

[Rod Sprague]

From the point of view of personal preference, if you like it, eat it. If you don’t, don’t eat it.

In less scales are actually dangerous sharp objects or just unpleasant, texture wise, it shouldn’t be an issue.

[flanum]

This is probably a really stupid question. But say you've got a trout fillet which you then fry, do you eat the skin?

Mercury collects in the muscle all over a fish
but the lipid soluble toxins tend to collect in a fish's fat directly under the skin.

I don't eat enough for that to be an issue (pesky fish counter is usually closed by the time I drive to Asda) and I dislike buying two fillets in a packet when i can only eat one at a time.

Actually id be a bit more concerned buying shop bought slamon or trout, theses are farmed fish, and the stuff that they are fed on is chokka full of weird sh*t to dye yhe meat a palatable pinky hue!!

[chrisoff]

Actually id be a bit more concerned buying shop bought slamon or trout, theses are farmed fish, and the stuff that they are fed on is chokka full of weird sh*t to dye yhe meat a palatable pinky hue!!

Yeah I know, but the point I made above is that the bloody fish counter is always closed so I'm only buying fish from the supermarket about once or twice a month at the moment. And being a single male who never remembers to take things out to defrost, I don't bother buying more than I cook in one go so the packets of multiple fillets aren't good for me.

So my mercury intake is going to be low no matter where the fish is sourced from.

[Cynth]

I love the skin.