Trout Skin Crackling
Submitted by tcarroll on Wed, 2023-09-13 08:56
Went for a flick on Sunday afternoon off the rocks with a little gillies metal lure (halco twistys getting expensive!) trying to pick up a small trevally or something because I was craving some sashimi.... Managed to pick up a trout that was just sized which was a nice surprise!
Made great sashimi and I also tried trout skin crackling for the first time which I was pleasantly surprised at how tasty/easy it was.... Curious to know if you can do the same with any other fish? I was thinking the smaller estuary cod seem to have reasonbly similar skin & small scales once you get the slime off??
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Yewiefish85
Posts: 789
Date Joined: 02/01/11
I have done to with barra
I have done to with barra and black jew skins
Spicey
Posts: 218
Date Joined: 17/01/11
Pics
Any pics of the end product ?
and how you cooked it.
tcarroll
Posts: 265
Date Joined: 17/12/13
Nah
Nah, I was on the phone to the Mrs and cooking/eating it at the same time.... I just googled "trout skin crackling" and the top result was a post from Off the Beaten Coast. I did exactly as noted on the post and looked identical to the pic.
420casts
Posts: 281
Date Joined: 25/03/13
Dhu
Got served some made from Dhu skin. Thought it was the dumbest idea until I had some. Was fucken killer.
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tcarroll
Posts: 265
Date Joined: 17/12/13
Yeh right!!
Wouldn't have picked anything with scales that big to be any good but i'd be happy to be proven wrong!! Have always heard of the dhu bladder crackling but have never tried.... Mainly because I could count the number of dhuies i've caught on one hand, or probably 2 fingers.
Faulkner Family
Posts: 17941
Date Joined: 11/03/08
Fish with big scales are
Fish with big scales are easily scaled.
I have done it with whiting and it's not too bad either
RUSS and SANDY. A family that fishes together stays together
tcarroll
Posts: 265
Date Joined: 17/12/13
Yeh cool! I'll try it when I
Yeh cool! I'll try it when I start hitting the whiting again in summer. I wasn't sure if the scales were what gave it the crispy effect.
Yewiefish85
Posts: 789
Date Joined: 02/01/11
My favourite and easiest way
My favourite and easiest way for trout skin is ti use a sandwich press, must be cold, but of oil and salt on the skin, lay flat on the sandwich press, close the lid then turn it on, end up with a whole skin chip
Sea goat
Posts: 950
Date Joined: 26/03/17
i am definitely going to try
i am definitely going to try this.
just t clarify, do you mean the sandwhich press needs to be cold, or the skin need to bee cold?
cheers!
Yewiefish85
Posts: 789
Date Joined: 02/01/11
Cold sandwich press, if it
Cold sandwich press, if it is hot it will curl as soon as it touches, best way I have found to cook bacon if you like it crispy too, keeps it flat and cooks evenly
Pete F
Posts: 310
Date Joined: 07/01/18
Cant beat sea mullet for skin
Cant beat sea mullet for skin crackling
Mulloway swim bladder pretty good, cross between pork crakle and fish.
Cheers
TorquenFish
Posts: 321
Date Joined: 30/12/12
I've tried trout skin a
I've tried trout skin a variety of ways and have always gone back to the following;
- Remove as much flesh as possible
- Don't scale the skin
- Dry with paper towel and let sit in the fridge skin up for 1-2 hours prior to cooking
- Shallow fry with peanut oil (keep topping up oil as you cook as the trout skin will absorb some) constantly turning (don't worry if they curl up, they do slowly uncurl)
- Remove when the the scales start turning light brown
- Let sit for 2 mins or so to crisp up and add salt to taste
I've tried; scaled / not scaled, sandwhich press, deep fried, pre-salted / not salted, fresh off the fillet / stand in the fridge and I always come back to the above as the best tasting.