I’ve got another one. I bought a piece of halibut at Costco, the first time with the skin on.
Not sure it was a great move, since after boning and skinning, it might cost me more than the filet. But it’s done.
Trying to add a picture.
I know I can save bones, and maybe skins, but I already have so many bits and pieces
in my freezer.
Thanks Harters!
Edited:
Any compelling reason or recipe I might want to cook with bone and skin on? Would they add that collagen/ mouthfeel thing to a sauce, curry or soup?
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
2
Cooking on the bone is often to said to improve flavour. How true that is must be anyone’s guess - I’d need to do a blind taste to see whether I noticed anything.
Cooking with the skin still on probably helps to keep it all together. But, unless you can get the skin crispy, take it off before eating - nobody wants to eat flabby fish skin.
