What component in Salmon and Trout skin allows it to crisp beautifully under heat?
Answer
Substantial fat content rich in omega-3 fatty acids.
Oily fish such as salmon and trout possess substantial skin layers that are particularly rich in beneficial omega-3 fatty acids. This significant fat content is crucial because it aids immensely in achieving the desired texture when the skin is cooked properly, such as by searing it skin-side down. The presence of this fat helps the skin render effectively, leading to the desired sizzle, crackle, and crispness, thereby transforming the skin from something potentially undesirable into a valued component of the dish.
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