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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Thread: eating salmon skin?
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03-05-2007, 01:45 PM #1
eating salmon skin?
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03-05-2007, 02:42 PM #2
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03-05-2007, 03:01 PM #3
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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,
Ed
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03-05-2007, 05:46 PM #4
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03-05-2007, 07:13 PM #5
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03-05-2007, 07:54 PM #6
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04-09-2007, 12:54 AM #7
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04-09-2007, 03:39 AM #8
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04-09-2007, 03:52 AM #9
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04-09-2007, 06:20 AM #10
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04-09-2007, 06:31 AM #11
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Here's an article from US/EPA . . .
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,
Ed
To the optimist, the glass is half full . . .
To the pessimist, the glass is half empty . . .
To the engineer, the glass is twice as big as it needs to be.
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04-09-2007, 10:34 AM #12
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04-09-2007, 10:36 AM #13
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04-09-2007, 10:45 AM #14
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04-09-2007, 12:58 PM #15
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07-10-2008, 11:13 PM #16
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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07-10-2008, 11:27 PM #17
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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07-11-2008, 12:18 AM #18
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07-11-2008, 12:19 AM #19
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07-11-2008, 12:25 AM #20
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07-31-2014, 02:55 PM #21
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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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