These days we’re finding that reducing waste is an ever-increasing job and we sometimes find ourselves searching for ways to utilise more parts of fish we once might have discarded.
Instead of taking just the fillets from our catch, we try to use as much as we possibly can and make the most of the delicious kaimoana that are found throughout the fish like the wings, cheeks, frames, heads and skin.
Nutritious items like fish skin, that are loaded with healthy oils and minerals, are at our fingertips and with a little know-how, you can make some wonderful creations. When prepared and cooked properly, you will find yourself always keeping the skin of fillets to make this quick and simple crunchy side plate.
Crispy Fish Skin
Recipe by: Michael Walkley
Prep Time: 40 mins
Cook Time: 10 mins
Feeds: 2-4 people
Part of fish: Fish Skin
• Scaleless or scaled fish skin (kahawai, john dory, gurnard etc.)
• 500g salt
• Cracked pepper, to taste
• Dill, to season
1) Using any scaled (or scaleless) fish skin, like gurnard or john dory, cut the skin into strips 1/2” wide and the short length of the fillet.
2) Coat heavily in a bowl of salt and allow to ‘cure’ for 30 minutes.
3) Pat dry and then fry on low heat (120-140 degrees Celsius) for roughly 10 minutes.
4) To get that pork crackling sensation you want to test the skin as you cook for the nice puffy texture.
5) Remove when cooked and serve with a dipping sauce or as chips alongside fish.
6) Season with fresh dill and cracked pepper.
November 2023 - Dallas Abel
New Zealand Fishing News Magazine.
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