What textural issue prevents Flounder and Sole skin from crisping attractively?
Answer
They possess very thin skin that can easily become tough or disintegrate.
Flounder and Sole are categorized as flatfish characterized by having very thin skin structures. Unlike the thicker skins of oily fish, this thinness presents a unique preparation challenge. While some culinary experts appreciate this skin, it can easily transition into an undesirable state during cooking. Instead of achieving a pleasant crisp, the skin is prone to either becoming tough and chewy or failing structurally by tearing or disintegrating altogether, which contributes to why this type of skin is often removed entirely.
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