100% agree! Thank you, Nicola. Whole fish in salt sounds great, but so do healthy pancakes. Could you do both, separately, in the upcoming weeks/months?
Hi Portia....so glad you liked the Crispy Fish Skin guide and found it useful, let me know if you have a go won't you. I will try to cover both topics in coming months for sure... and some more too.
Brilliant piece! So clear! But have you tried a prospector pan from the Netherton Foundry? The spun iron gets so hot, and it works as well as any non-stick pan!
I haven’t but it sounds like I should, I will check it out. Yes, any decent pan will work. I have cast iron also and they work like a dream, trick is getting them hot enough
Hi Carolyn, you can take the skin off before you cook the fish - but be mindful as you cook it it will cook very quickly as the skin protects and slows the heat. To stop curling - just press a spatula down on the top of the fish as you put it in
Hey Nicola, lovely guide! One method I also like, and find works especially well for thicker cuts of salmon and trout, is to pre-heat your oven to 375-400(F), letting the fish do a quick dry brine or marinade, then getting a cast iron pan ripping hot and doing a quick sear of the flesh side in butter. Then move the pan to oven, skin up, and switch to a broil for 5 minutes. This gets super crispy skin and a perfectly cooked fish almost every time.
(May need, of course, to adjust for fish thickness and other variabilities!)
One of the most comprehensive guides I've ever seen! Thanks for putting so much time and thought into it 👏🏻
100% agree! Thank you, Nicola. Whole fish in salt sounds great, but so do healthy pancakes. Could you do both, separately, in the upcoming weeks/months?
Hi Portia....so glad you liked the Crispy Fish Skin guide and found it useful, let me know if you have a go won't you. I will try to cover both topics in coming months for sure... and some more too.
Thank you! It did take awhile to write so I appreciate that. So glad you liked it.
Brilliant piece! So clear! But have you tried a prospector pan from the Netherton Foundry? The spun iron gets so hot, and it works as well as any non-stick pan!
I haven’t but it sounds like I should, I will check it out. Yes, any decent pan will work. I have cast iron also and they work like a dream, trick is getting them hot enough
The thing I love about them, apart from the fact they get really hot, really quickly, is that they are light!
That’s a big bonus, thanks for the tip, I will check them out
Thank you, great help, appreciated
You’re very welcome
Thx
Can I cut skin off fish thereby eliminate curling?
Hi Carolyn, you can take the skin off before you cook the fish - but be mindful as you cook it it will cook very quickly as the skin protects and slows the heat. To stop curling - just press a spatula down on the top of the fish as you put it in
Hey Nicola, lovely guide! One method I also like, and find works especially well for thicker cuts of salmon and trout, is to pre-heat your oven to 375-400(F), letting the fish do a quick dry brine or marinade, then getting a cast iron pan ripping hot and doing a quick sear of the flesh side in butter. Then move the pan to oven, skin up, and switch to a broil for 5 minutes. This gets super crispy skin and a perfectly cooked fish almost every time.
(May need, of course, to adjust for fish thickness and other variabilities!)
Hey Lou, I’m going to try that!! Sounds great. crispy salmon skin is just the best. Maybe less oily too in the oven?
I would think so! Plus you don’t need to worry about the skin sticking — though it can smoke up the oven if you get too close to the broiler!
Thanks NikVery interesting!! Y muy rica la piel que muchas veces tiramos 😋
😘 no more throwing away of fish skin for us