Most of the salmon my family catches gets grilled, barbequed, smoked, etc., with the exception of when we make salmon chowder (ummm!). I fillet salmon using the eyeFISH technique, vacuume seal it and freeze the fillets with the skin on. When we grill it, whether on a cedar plank or on the Brinkman water smoker, the skin side always goes down. Usually when the fish is done the skin sticks to the plank or grill. I know many people take the skin off of the fillets before they freeze it. Other than using the salmon for deep frying, chowder, etc, what are some of the other reasons that you remove the skin from your fillets?
Waterfish
Joined
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484 Posts
Two reasons to keep the skin.
1: obvious, you want to eat the skin.
2: the skin will protect the meat from freezer burn
Of course, leaving it on if you're not going to eat it means each time you pull a piece out you have to fillet the skin off and dispose of it.
1: obvious, you want to eat the skin.
2: the skin will protect the meat from freezer burn
Of course, leaving it on if you're not going to eat it means each time you pull a piece out you have to fillet the skin off and dispose of it.
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