Kate Connally wrote:
> Nancy2 wrote:
>> On Mar 27, 1:20 am, "Scarlett" > wrote:
>>
>>> [Material] Black fish skin 100 grams, 25 grams of ham, mushrooms 25
>>> grams, 10 grams of broccoli bar, ginger, cooking wine, onions, salt,
>>> MSG. Sugar, the Shenyang Military Region appropriate.
>>>
>>> [Procedure] Wash the fish skin, after rising chop into silk,adding
>>> ham, mushrooms, broccoli stalks chopped ginger silk, silk fish. Ham
>>> silk, silk mushrooms, broccoli mixture of wire rod used cooking wine,
>>> salt tablets, salt, MSG, sugar. mixed them together then the dish is
>>> OK.
>>>
>>> Characteristics : Delicious,crisp and
>>> fresh.http://www.tvsc.cn/zhonghuaxen/jszdn...c.cn/guangGao/
>>>
>>
>>
>> I think this lost some things in translation. Who would want to eat
>> "fish skin," in the first place?
>>
>> N.
>
> Well, I love salmon skin, if it's grilled to a crisp.
> I recently made salmon tacos. I baked the salmon and
> then removed the skin. I broke up the meat for the
> tacos. I saved the skin for later, at which time I
> sprinkled it with some seasoned salt and put it under
> the broiler until it just started to crisp up. Yum!
>
> When I went to the August 2002 Cook-in in Connecticut
> at Jack Schidt's he grilled some salmon and offered
> a plate of the crispy skin. A couple of us wolfed it
> down. Yum.
>
> I've eaten other fish skin but salmon is the best.
>
> Kate
>
After discovering salmon skin sushi, I have started seasoning
and crisping salmon skin too. Yum. And probably full of
healthful oil!

--
Jean B.