Do I skin fish before cooking? by: Liz from www.find-a-seafood-recipe.com
Hi
You would normally leave the skin on prior to cooking.
Score the skin with a sharp knife - just cut through to the flesh at about 2 inch intervals - this prevents the fish curling up if you're shallow frying.
The skin will become crispy - some people like the taste, others don't - but if you leave the skin on, they have a choice. Also, it is quite easy to take the skin off cooked fish if you don't want it.
If you don't like the skin and know that for a fact, then just remove it - if you're shallow frying, you will still need to lightly score the skinned side prior to cooking as it still has a tendency to curl up.
