Hey Jesse! If you're gonna eat fish skin, you'll want it crispy. If salt sits on the skin for any given length of time, it will pull out water from the skin. Then, when you're cooking your fish, the skin will steam and turn rubbery. It won't crisp up. This applies to frying fish, grilling fish, or even in the oven. Plus, water and steam will make your fish skin stick to the frying pan, or bbq grill. That's a hot mess, plus there's nothing like cooking a whole fish with its skin in tact and CRISPY! Add salt to your skin after it's cooked. Thanks and good luck!
Love you channel. I get tons of rockfish in the Monterey Bay and need to learn all the good ways of cooking them!
Awesome IK! Glad you found me. I've got lots of yummy recipes coming up for the summer! Stay in touch, Yanni
Love you videos, I'm a big saltwater angler my self, but just curious I always put salt on the skin, what's the reason you don't add salt? Thanks.
Hey Jesse! If you're gonna eat fish skin, you'll want it crispy. If salt sits on the skin for any given length of time, it will pull out water from the skin. Then, when you're cooking your fish, the skin will steam and turn rubbery. It won't crisp up. This applies to frying fish, grilling fish, or even in the oven. Plus, water and steam will make your fish skin stick to the frying pan, or bbq grill. That's a hot mess, plus there's nothing like cooking a whole fish with its skin in tact and CRISPY! Add salt to your skin after it's cooked. Thanks and good luck!
Thanks buddy..
Poor fish 🐟 I have one in my tank
Rockfish opener is just around corner, soon, I'll have one in my oven!😮
And there poisonous 😐