So since I've got a couple, (okay, just three actually) of pics of salmon skin from here and there, great idea to plonk them all into a single article, no? :)
Yes, I do funny stuff sometimes.
Yes, I do funny stuff sometimes.
Deep fried fish skin or salmon skin isn't new in the market.
You get it at most seafood restaurants where you can order one big dish of it as appetizer to munch and nibble whilst they cook up your already-ordered crab in sauces of black pepper, chili, salted egg or bee hoon. But it's the combination of salted egg flavoring over fish skin and salmon skin that seems to have gotten it out from the seafood restaurants into jars, into sealed packets, onto our shelves and into our stores.
Not to mention that now you get to have the snack, salted egg or no, at (other) places that offer fish prepared many ways and any way, and wherever there's seafood.
So there you go. :)
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| From Nihon Maru |
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| Fish & Co |
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| and Fish & Co |