tag:blogger.com,1999:blog-1027904677388009137.post3895072673366002950..comments2019-10-14T15:55:35.120-07:00Comments on Don't Fear Fish: I'm BackRandallhttp://www.blogger.com/profile/04289511497197518195noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1027904677388009137.post-58322576752542804842008-09-27T18:31:00.000-07:002008-09-27T18:31:00.000-07:00Great question Carla. Simply preference is the an...Great question Carla. Simply preference is the answer. There are some dishes where the flavor from the fat under the skin give tremendous flavor. There is also another huge advantage to cooking your fish with the skin on, and that is that it keeps it together. I can only think of one instance where you might cook with the skin off, and that is in a fish stew. Even skewered, I like to cook Randallhttps://www.blogger.com/profile/04289511497197518195noreply@blogger.comtag:blogger.com,1999:blog-1027904677388009137.post-28404672067479225222008-09-27T09:56:00.000-07:002008-09-27T09:56:00.000-07:00You'll have to take pictures of your place because...You'll have to take pictures of your place because it sounds beautiful :)<BR/><BR/>I do have a fish-related question. I recently cooked with salmon, and I was wondering if I had to remove the skin? Or is it purely preference?Carlahttps://www.blogger.com/profile/11141963862255668111noreply@blogger.com