Is it true that the restaurant cold fish skin?

Why do many people have such doubts? There are two reasons:

① The cold fish skin in the restaurant tastes crisp, tender and smooth, and has no fishy smell! It doesn't feel like real fish skin

2. If the fish skins are real, where did the restaurant get so many fish skins? Where did the fish go?

In fact, fish skin is real and does not need artificial synthesis for the following reasons.

1. Bulk fresh fish skin: In the vegetable market and seafood wholesale market in the south, most fish are sold with fresh fish skin, including grass carp skin, bighead carp skin, shark skin, salmon skin and sea branch skin. ...

Why do you have these fish skins?

The answer is simple. Pure fish is mainly sold to vendors who specialize in "fish by-products" and used to make fish balls, fish dumplings, fish cakes and so on. Some pure fish are bought by self-employed, so there are fresh fish skins!

2, packaging frozen fish skin: there are many kinds of fish skin, but! Generally, Basha fish skin is the main one!

The origin of Basha fish is in Vietnam, and the locals call it "Kabasha".

Basha fish has strong viability and reproduction speed, so it has a lot of output and low price. In China, Pakistani sharks are rejected by many people. What shall we do? It's easy to solve! Peel sharks, take meat, and pretend to be expensive "Longli fish" and "cod" ...

The remaining fish skins are sold to food processing plants to make frozen fish skins, "instant fish skins" (unpacked and ready to eat), snacks around fish skins, and so on.

3. dried fish skin products: tilapia, about 2.5 million tons are imported from China by the United States every year? Speaking of which, some people may wonder, don't Americans like fish with bone spurs? That's right, so tilapia imported from the United States should be boned and peeled! Plus, most tilapia meat is not eaten by Americans, but by local Chinese, Thais and Vietnamese!

So, there are many tilapia skins! These fish skins also flow to processing plants, usually made into dried fish skins and then sold to the catering industry.

As for the instant fish skin I bought, why did it melt when I cooked it?

Because the fish skin itself is very thin and rich in collagen, plus water treatment, the tendons are gone. So in the case of high temperature, it quickly decomposes and disappears.

The cold fish skin in the hotel is usually specially treated and then cold-mixed, which tastes crisp and delicious.