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  1. #1
    Registered User theconjuring88's Avatar
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    eating salmon skin?

    Is it safe to eat salmon skin? I always cook mine from frozen (wild caught pacific) in the oven with the skin down, so it peels off easily after its done. Also ive wondered if theres any EFA's in/or have dripped down into the skin since I cook them this way?

    thanks.
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  2. #2
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    Yes, of course it's safe to eat it .
    And, i always tot it was the best part of the fish, oven broil/grill it skin side up, till crisp...MMMmmm, i even eat the bones...

    Anyway, i believe tht it does contain certain amounts of the good fats, since below the layer of the skin is a fatty layer...
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    Wink I guess u can eat it if u want . . .

    The salmon's fat is in a layer just under the skin, so after you cook it, the skin is going to be soaked with EFA's including omega-3's which are abundant in salmon.

    Just remember, whatever mercury & PCB's are present will also be also concentrated in the fat, so eating a lot of salmon skin probably isn't a good idea.
    Best Regards,

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  4. #4
    Registered User RedOnDaHead's Avatar
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    Originally Posted by wuzzo87 View Post
    Yes, of course it's safe to eat it .
    And, i always tot it was the best part of the fish, oven broil/grill it skin side up, till crisp...MMMmmm, i even eat the bones...

    Anyway, i believe tht it does contain certain amounts of the good fats, since below the layer of the skin is a fatty layer...
    Ditto. Crispy salmon skin is the s**t.
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  5. #5
    Registered User reefpicker's Avatar
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    Originally Posted by skinnyboipgh View Post
    The salmon's fat is in a layer just under the skin, so after you cook it, the skin is going to be soaked with EFA's including omega-3's which are abundant in salmon.

    Just remember, whatever mercury & PCB's are present will also be also concentrated in the fat, so eating a lot of salmon skin probably isn't a good idea.
    Good point. Makes a lot of sense... Glad I always eat the skin... I dont care much about mercury or PCB from farm raised salmon... I do want the omegas...
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    Registered User colubrid's Avatar
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    Originally Posted by skinnyboipgh View Post
    The salmon's fat is in a layer just under the skin, so after you cook it, the skin is going to be soaked with EFA's including omega-3's which are abundant in salmon.

    Just remember, whatever mercury & PCB's are present will also be also concentrated in the fat, so eating a lot of salmon skin probably isn't a good idea.
    If what I have read is correct mercury is water soluble and found only in the protein parts (meat) of the fish and not in the fat.
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  7. #7
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    Originally Posted by reefpicker View Post
    Good point. Makes a lot of sense... Glad I always eat the skin... I dont care much about mercury or PCB from farm raised salmon... I do want the omegas...
    I dont get your point dude. Skinnyboi was quoted saying- eating a lot of salmon skin probably isn't a good idea.

    And for skiinyboi I know about the mercury stuff but can you prove me a link wherein eating fish skin is also bad too?
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    Originally Posted by colubrid View Post
    If what I have read is correct mercury is water soluble and found only in the protein parts (meat) of the fish and not in the fat.
    source?
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  9. #9
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    Originally Posted by reefpicker View Post
    Good point. Makes a lot of sense... Glad I always eat the skin... I dont care much about mercury or PCB from farm raised salmon... I do want the omegas...
    i dont know about the mercury content, but i read somewhere that the PCB content is much higher in farm raised salmon than wild salmon (this type is usually used in canned salmon).
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  10. #10
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    Originally Posted by colubrid View Post
    mercury is water soluble.
    Not even close.
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  11. #11
    SEAman First Class skinnyboipgh's Avatar
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    Exclamation Here's an article from US/EPA . . .

    Originally Posted by imectomorph View Post
    I dont get your point dude. Skinnyboi was quoted saying- eating a lot of salmon skin probably isn't a good idea.

    And for skiinyboi I know about the mercury stuff but can you prove me a link wherein eating fish skin is also bad too?
    imectororph,

    Check this out (see 2nd page 4 fish cooking recommendations):

    http://www.epa.gov/waterscience/fish/fisheng.pdf

    If u read what I said carefully, I said the problem is mainly the fat, which is where the pollutants like mercury, PCB's, etc. r most concentrated, and b/c the skin is right next 2 it. This means the skin will b contaminated when u cook it.

    That's why EPA recommends removing skin & fat from ur fish b4 cooking. The dark fatty meat along the center of the sides & next 2 the backbone should also b removed & discarded.

    Of course the amount of pollutants in any given salmon depends on where it was caught, but it still pays 2 take sensible precautions IMO if u eat a lot of salmon, as I do.

    It also makes sense 2 select smaller fish, b/c they r younger & have had less time 2 build up pollutants from the environment.

    That said, I still love salmon skin and I do eat some occasionally if its from smallish wild-caught fish.
    Best Regards,

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  12. #12
    sWoLe AllGenetix's Avatar
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    any idea on the nutritional breakdown on the skin of salmon? skin alone, fish no skin, or fish and skin??
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    Registered User ItTakesTime's Avatar
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    Very high in nutrients, it is one of my favorite parts of the fish. I forget exactly what minerals it holds specifically but it is slightly different from the actual meat, they are all good and it is absolutely fine to eat! Hope that helped.
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  14. #14
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    in regards to the nutritional value, I checked nutritiondata and fitday but no luck for skin....when they list the salmon is it w/skin or w/o?
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    Registered User reefpicker's Avatar
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    Originally Posted by imectomorph View Post
    I dont get your point dude. Skinnyboi was quoted saying- eating a lot of salmon skin probably isn't a good idea.

    And for skiinyboi I know about the mercury stuff but can you prove me a link wherein eating fish skin is also bad too?
    He reminded us that Omega-3s are on the skin. He also mentioned PCBs and mercury. I acknowledge the danger but said that I didnt care and that I eat the skin.... which is good b/c it has omega-3s. got it now?
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    From the EPA Fish Advisories Page

    This may be of some guidance about salmon in general at least :



    Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.

    Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.

    Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

    Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna.



    ********

    Preceeding this the EPA advised in preparing ANY fish to remove skin and dark fat before cooking.
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    Additional Information about Preparing/Eating Fish from EPA

    Preceeding the "3 steps to take in eating or not eating fish" the EPA advised in preparing ANY fish to remove skin and dark fat before cooking.


    So - where does THAT leave us ?

    Seems they are saying that the skin DOES contain at least elevated levels of mercury - and maybe other things - in comparison to the rest -

    However - no indication of how much and/or if it is a risk and how much of a risk if you want to eat the skin !!

    My guess : Since SALMON is mentioned as being among the least contaminated - it seems the skin would be likewise and PROBABLY OK TO EAT.

    If someone can find anything more definitive please email me at

    ewally@verizon.net
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  18. #18
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    Originally Posted by wuzzo87 View Post
    Yes, of course it's safe to eat it .
    And, i always tot it was the best part of the fish, oven broil/grill it skin side up, till crisp...MMMmmm, i even eat the bones...

    Anyway, i believe tht it does contain certain amounts of the good fats, since below the layer of the skin is a fatty layer...
    wtf, the bones? I know this post is old, but for anyone reading this... don't eat salmon bones. They can rarely cause serious and even life-threatening problems if they become impacted in your throat or your intestines.
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    Archaeologist Fidelis's Avatar
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    Originally Posted by ByBirdie View Post
    This may be of some guidance about salmon in general at least :



    Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.

    Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.

    Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.

    Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna.



    ********

    Preceeding this the EPA advised in preparing ANY fish to remove skin and dark fat before cooking.
    lol did you register just to post this and bump a year-old thread?
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  20. #20
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    Originally Posted by reefpicker View Post
    Good point. Makes a lot of sense... Glad I always eat the skin... I dont care much about mercury or PCB from farm raised salmon... I do want the omegas...
    Farm raised Salmon is going to have the most PCB's and Mercury, much higher then wild caught due to their feed. Just a thought.
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  21. #21
    Registered User babaganoush83's Avatar
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    I think that because most of us don't eat or plan on eating Salmon more than once or twice per week, go ahead and eat the skin. It's tasty, and will satisfy you. I think you would have to eat a gross amount of Salmon for any mercury or any other contaminents to have an impact on your health.
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