What textural challenge is frequently associated with properly cooked Cod skin?
Answer
Becoming rubbery if not cooked at a high enough temperature.
Cod is listed among the white fish whose skin is frequently removed in Western kitchens due to inherent textural properties when handled casually. Although safe to consume when cooked properly, cod skin has a tendency to become rubbery if the cooking process, such as simple pan-frying or baking, does not reach a high enough temperature to achieve the necessary crispness. This undesirable, chewy texture is often the reason cooks opt to discard it rather than rendering it appropriately, even though other fish skins with similar lean profiles might crisp up better.
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