Still Package
Still Package
Skin left on salmon, pink on top when I bought it but took it out of package and it still has grey skin on?
I hope I am describing it right. I have never bought salmon that still had the skin on it. What do I do? Do I cut it off, leave it on? How do I do it?
Maybe I should add that I'm baking it in the oven.
Coming from a family where we caught and cooked our own fish, I recommend leaving the skin on and removing it after it has been cooked. Then it comes of easy and you retain some of moisture in the flesh, making it taste better.
In my country we pack the fish in foil, skin down on the bottom of the foil, add butter and dill and parsley on top and cook it. (you pack the entire fish in foil though to keep the moisture in while cooking though). When its done the meat should separate easily from the skin with a knife or fork.
In fact you could safely eat the skin of the fish (its is quite tasty if you crisp it) if it is wild caught. If it its farm raised be aware that the skin can contain toxins that are not good for you.
hope this helps:)
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