If you are annoyed, so sorry to keep coming here.
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.
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?