I love salmon skin but someone told me that bears fatten up on it. He
saw on the nature channel where bears would strip the skin of salmons
in order to bulk up before hibernation.

Other than fat, what good stuff is in the skin vs the meat of the
salmon?

James wrote:
> I love salmon skin but someone told me that bears fatten up on it. He
> saw on the nature channel where bears would strip the skin of salmons
> in order to bulk up before hibernation.
>
> Other than fat, what good stuff is in the skin vs the meat of the
> salmon?

Fat will make you fat.. but at least its a heart healthy fat.
I'm not a nutritionist, so maybe check with one before you feast
on a river of salmon.

--
Dan

> Fat will make you fat.. but at least its a heart healthy fat.

Yes. It is surprisingly difficult for some people to figure out that if you eat more than you consume you will get fat, even if it is low everything tastless artificially flavored and sweetened next to toxic diet food. Fat is fattening because it has way more energy than a carrot.

Jukka

James wrote:
>
> I love salmon skin but someone told me that bears fatten up
> on it. He saw on the nature channel where bears would strip
> the skin of salmons in order to bulk up before hibernation.

The smarter bears render the fats, put them
in capsules, and sell them through multi-level
marketing networks.

When buying smoked salmon with the skin on,
I always pan-fry the skin like it was bacon.
When done expertly, it becomes very crisp,
very much like bacon. Stinks up the kitchen
(the whole house, really) with smoky fishy
smell.

> Other than fat, what good stuff is in the skin vs
> the meat of the salmon?

The famed omega-3 fatty acids. They are purported
to be so healthful that you don't need to diet,
exercise, or quit smoking. :-)

Mark Thorson wrote:
> James wrote:
>
>>I love salmon skin but someone told me that bears fatten up
>>on it. He saw on the nature channel where bears would strip
>>the skin of salmons in order to bulk up before hibernation.
>
>
> The smarter bears render the fats, put them
> in capsules, and sell them through multi-level
> marketing networks.

Those are wolves..

> When buying smoked salmon with the skin on,
> I always pan-fry the skin like it was bacon.
> When done expertly, it becomes very crisp,
> very much like bacon. Stinks up the kitchen
> (the whole house, really) with smoky fishy
> smell.

I prefer to buy salmon filets with the skin on.
I grill skin up at first, then skin down till its
nice and done (Yan Can Cook The skin falls off
when I'm taking the filet off the grill.

>>Other than fat, what good stuff is in the skin vs
>>the meat of the salmon?
>
> The famed omega-3 fatty acids. They are purported
> to be so healthful that you don't need to diet,
> exercise, or quit smoking. :-)

Hmmm, well.. Bears aren't exactly the thinnest animals
in nature. Bears are fat and lazy.

The fat is throughout the fish, but there are higher
concentrations closer to the skin.

--
Dan

Hello, Dan!
You wrote on Wed, 24 Jan 2007 21:47:38 -0500:

DL> Mark Thorson wrote:
??>> James wrote:
??>>
??>>> I love salmon skin but someone told me that bears fatten
??>>> up on it. He saw on the nature channel where bears would
??>>> strip the skin of salmons in order to bulk up before
??>>> hibernation.
??>> ??>> The smarter bears render the fats, put them
mals
DL> in nature. Bears are fat and lazy.

DL> The fat is throughout the fish, but there are higher
DL> concentrations closer to the skin.

Unlike a bear, I can't imagine a human eating enough salmon skin
to get fat!

However, a method that I like removes the skin.

Salmon Roasted On Kosher Salt
(Saumon A L'unilateral)

2 cups coarse sea salt or kosher salt
1¼ lb center-cut piece salmon fillet

Cooking on a griddle is possible but roasting in the oven does
not make a lot of smoke. Make a dish with three layers of
aluminum foil folded together, place a thin layer of Kosher salt
and heat it in the oven to 500F . Place the salmon on the
salt, skin side down, and roast for 10 minutes.

Remove from heat and let stand, covered, until salmon is just
cooked through, 1 to 2 minutes

Slide a spatula between salmon skin and flesh and transfer
salmon to a platter (salmon skin will be too salty to eat).

It works well with Copper River Salmon and can be served with
just lemon or various yoghurt/dill sauces


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:

> Hello, Dan!
> You wrote on Wed, 24 Jan 2007 21:47:38 -0500:
>
> DL> Mark Thorson wrote:
> ??>> James wrote:
> ??>>
> ??>>> I love salmon skin but someone told me that bears fatten
> ??>>> up on it. He saw on the nature channel where bears would
> ??>>> strip the skin of salmons in order to bulk up before
> ??>>> hibernation.
> ??>> ??>> The smarter bears render the fats, put them
> mals
> DL> in nature. Bears are fat and lazy.
>
> DL> The fat is throughout the fish, but there are higher
> DL> concentrations closer to the skin.
>
> Unlike a bear, I can't imagine a human eating enough salmon skin to get
> fat!

Just that James (OP) sounded like he was going to feast like a bear on salmon..

> Salmon Roasted On Kosher Salt
> (Saumon A L'unilateral)
>
> 2 cups coarse sea salt or kosher salt
> 1¼ lb center-cut piece salmon fillet
>
> Cooking on a griddle is possible but roasting in the oven does not make
> a lot of smoke. Make a dish with three layers of aluminum foil folded
> together, place a thin layer of Kosher salt and heat it in the oven to
> 500F . Place the salmon on the salt, skin side down, and roast for 10
> minutes.
>
> Remove from heat and let stand, covered, until salmon is just cooked
> through, 1 to 2 minutes
>
> Slide a spatula between salmon skin and flesh and transfer salmon to a
> platter (salmon skin will be too salty to eat).
>
> It works well with Copper River Salmon and can be served with just lemon
> or various yoghurt/dill sauces

Sounds good.. will it grill this way? I enjoy the smokey flavors from
grilling, and dispite the cold and snow I grill all year.

--
Dan

Hello, Dan!
You wrote on Thu, 25 Jan 2007 08:53:28 -0500:

DL> Just that James (OP) sounded like he was going to feast
DL> like a bear on salmon..

??>> Salmon Roasted On Kosher Salt
??>> (Saumon A L'unilateral)
??>>
??>> 2 cups coarse sea salt or kosher salt
??>> 1¼ lb center-cut piece salmon fillet
??>>
??>> Cooking on a griddle is possible

DL> Sounds good.. will it grill this way? I enjoy the smokey
DL> flavors from grilling, and dispite the cold and snow I
DL> grill all year.

I've cooked this way on a hibachi and a grill. The only thing is
that, AFAIK, it has to be done by inspection but the results are
good. This does ensure that the cooking odors are kept outside
the house .A layer of salt in a cast iron pan can be used too
but it's incredibly smoky!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

"Dan Logcher" > wrote in message
...

> Hmmm, well.. Bears aren't exactly the thinnest animals
> in nature. Bears are fat and lazy.
> Dan
Bears are fat and lazy? maybe the ones in a zoo or a Disney movie, but in
the wild they are large, fit, very fast and hardly lazy. Don't confuse
trundling with being lazy. I've seen too many to think otherwise.

FtB wrote:
> "Dan Logcher" > wrote in message
> ...
>
>
>>Hmmm, well.. Bears aren't exactly the thinnest animals
>>in nature. Bears are fat and lazy.
>>Dan
>
> Bears are fat and lazy? maybe the ones in a zoo or a Disney movie, but in
> the wild they are large, fit, very fast and hardly lazy. Don't confuse
> trundling with being lazy. I've seen too many to think otherwise.

I know, I was just making a joke.

--
Dan

Pollutants, such as PCB and mercury, accumulate in the fish skin and
the fatty layer beneath the fish skin, so you should not eat it.

On Sun, 28 Jan 2007 23:29:52 -0500, Dan Logcher
> wrote:


>Hmmm, well.. Bears aren't exactly the thinnest animals
>in nature. Bears are fat and lazy.


Dan, you baka-boy! Watsa mala yu?


>Dan