Fish Skin

tangma27

Does anybody know how the fish skin is cut so it crisps up like that when its fried?

https://www.youtube.com/watch?v=4mDm4g2E5qA

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Shivam_Daryanani_92859

seems like it's slashed, similar to how CS does it in one of it's salmon videos.

I'll be trying this technique tomorrow, I'll let you know how it goes.

tangma27

I found out what it is. It's actually the fish scales. It only works with Amadai or Tilefish apparently in all the research that I've done.

They do it at Robuchon too.

https://lennardy.com/2012/05/23/latelier-de-joel-robuchon-tokyo/

cicero_69405

It works with sea bass and snapper too. You just have to loose the scales a bit with the back of your knife without actually getting them off, and then pour smoking hot oil over the skin.

tangma27

Ah awesome thanks!

Roy_405575

Dont you need to take the scales?

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