john_coburg
Assistant Cook
Good morning all
I can't decide what the best approach is when grilling various fish: skin on or off? Is it just down to personal taste or is their an accepted 'norm'? for example, when grilling a brill or dover sole, traditionally i feel the skin should be off, but i often find the skin on a salmon escalope often adds an earthy flavour and a crispy texture to the dish. Is it a 'no-no', or does it strictly depend on the fish and the type of preparation...?
I can't decide what the best approach is when grilling various fish: skin on or off? Is it just down to personal taste or is their an accepted 'norm'? for example, when grilling a brill or dover sole, traditionally i feel the skin should be off, but i often find the skin on a salmon escalope often adds an earthy flavour and a crispy texture to the dish. Is it a 'no-no', or does it strictly depend on the fish and the type of preparation...?