What kind of fish is the pickled pepper fish skin from? Is the fish skin in cold salad real fish skin?

Fish skin is rich in nutrients, chewy and has a good appetizing effect. Fish skin is generally divided into two types: marine fish skin and freshwater fish skin. It is a dish that people like very much. There are many ways to eat fish skin. In addition to cold salad, braised fish skin, garlic-braised fish skin, and hot and sour fish skin all have a good taste.

Contents of this article

1. What kind of fish is the pickled pepper fish skin made of?

2. Is the fish skin in cold salad real fish skin?

3. How to eat fish skin to supplement collagen

What kind of fish is the pickled pepper fish skin?

Pickled pepper fish skin can be made from black carp, grass carp, Daqing fish, shark, etc. Pickled pepper fish skin is a very popular dish. Its main ingredients are pickled pepper and fish skin. Fish skin is rich in nutrients, has a chewy texture, and has a good appetizing effect. Fish skin is generally divided into two types: marine fish skin and freshwater fish skin.

Pickled pepper fish skin is a dish that many people like very much. Many people are curious about what kind of fish skin is used in pickled pepper fish skin. In fact, pickled pepper fish skin can be made of the skin of black carp, grass carp, big black carp, shark or ray. Fish skin is mainly divided into two types: marine fish skin and freshwater fish skin.

Fish skin is generally a dried product, mostly made from shark skin, which is produced from March to December of the lunar calendar every year. The main types of fish skin include plowshare skin, tiger shark skin, male fish skin, old shark skin, blue shark skin and real shark skin, among which plowshare skin has the best quality and is thick and hard.

Notes on making pickled pepper fish skin

When making pickled pepper fish skin, you should first soak the fish skin in vinegar water for fifteen minutes, because the fish skin has a certain fishy smell, and the soaked fish skin can remove the fishy smell and taste better. At the same time, the pickled pepper juice can be prepared according to your own spicy tolerance, and it should not be too spicy to avoid drowning the taste of the fish skin.

Is the fish skin in cold salad real fish skin?

The fish skin in cold salad is real fish skin. The fish skin in cold salad you eat in restaurants is mostly made from herring skin, because it has a high yield in farming and tastes chewier. In fact, you can buy fish skin in the market or supermarket. The vendors who make fish by-products such as fish balls do not need fish skin, so they sell it separately. The frozen fish skin in the supermarket is mostly made from basa fish skin, which is also real fish skin.

Cold fish skin is a famous snack in Guangdong, which originated from the West Pass of Guangdong. The preparation method is very particular. First, slice the fresh fish skin, blanch it in boiling water, and immediately soak it in ice water. The fish skin will curl up into strips. Add chopped sand ginger, sesame oil, soy sauce and other seasonings, and the cold fish skin is ready.

Many people are confused. The fish skin in cold salad tastes smooth and has no fishy smell. And where does so much fish skin come from? So they think the fish skin is not real. In fact, the fish skin in cold salad is real. Generally, the skin of black carp is used because it tastes more chewy and has a high yield from farming.

Fish skin can be bought in bulk in the market. Many vendors who sell fish by-products, such as fish balls, only want pure fish meat, so they sell fresh fish skin separately. There are also many packaged frozen fish skins, mainly from basa fish, which has high production and low prices. Generally, only pure meat is eaten, so the fish skin is sold to food processing factories to be made into frozen fish skin.

How to eat fish skin to supplement collagen

There are many ways to eat fish skin. In addition to cold dishes, braised fish skin, garlic-braised fish skin, and spicy and sour fish skin all have a good taste. When making fish skin, you should pay attention to the fact that blanching time is too long will easily affect the crispy taste. People with poor stomachs should eat fish skin in moderation. It is best to add some vinegar when cooking fish skin, which is easier for the human body to absorb and digest. In addition, fish skin contains a certain amount of fat after all. When cooking, it is best to eat it with some vegetables that have lipid-lowering effects such as onions, celery, and pumpkins.