What is the primary reason fish skin becomes *functionally* inedible for many consumers?
Answer
Texture falling into a middle ground (chewy, gelatinous, or slimy).
For the average consumer, the functional inedibility of fish skin hinges almost entirely on texture rather than actual danger from toxins (unless contamination is a factor). Acceptable textures are binary: either the skin is completely removed, or it is rendered completely crisp, offering a satisfying crunch. The criticism arises when the skin lands in an intermediate state—being chewy, gelatinous, or slimy. These 'middle ground' textures are consistently what lead to the rejection and discarding of the skin during preparation.
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