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Fish Bacon: Because Fried Fillets Aren't Unhealthy Enough

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October 12, 2012

Fish Bacon: Because Fried Fillets Aren't Unhealthy Enough

By Joe Cermele

You name a bacon product, and I've probably had it and loved it. I'll be the first one to skip chips in favor of pork rinds (or chicharones when in Mexico or Miami). If it's wrapped in bacon, it's automatically good. If it's not wrapped in bacon, I say it should be. So imagine my delight when I came across this article in the Washington Post that featured instructions for making fish bacon. Maybe I'm just late to the party on this one and you've been eating fish bacon with your scrambled eggs for years, but it's news to me.

The chef featured in the article, Harald Osa, is apparently somewhat of a celebrity in his native Norway and a master at preparing salmon every way imaginable. The trick to fish bacon, per Osa, is leaving just a little extra meat on the scaled skin when cleaning the fish. First he gives the flesh side a heavy dose of Kosher salt, and then he lets the skins marinate in warm oil for a while. 

Next, he cuts the oiled skins into thin strips and pan-fries them hot and fast. The result, as you can see in the photo, is what looks like a fresh pork crackling--and I'm not talking about the bagged variety. I mean the good ones you get from the butcher at the local farmer's market.

The method works particularly well with salmon because it's naturally fatty, but you can bet I'm going to try this with black sea bass, trout, or grouper next time I catch one. Have a great weekend.

Comments (6)

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from Half-of-two wrote 1 year 26 weeks ago

Bacon is like boobs...they both make everything better!

+2 Good Comment? | | Report
from jaukulele wrote 1 year 26 weeks ago

You can bet I'm going to be making some fish bacon...perhaps as a Halloween treat for the kiddos, haha.

+1 Good Comment? | | Report
from jay wrote 1 year 26 weeks ago

At my age, I'll take the bacon over the boobs.

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from treelimit wrote 1 year 26 weeks ago

Jay, in the immortal words of that fresh kid responding to Geena Davis in A League of Their Own, "can't we do both?"

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from Trapper Vic wrote 1 year 26 weeks ago

I,m gonna try some of those tader chip bluegill filets and smoke em first!!!!!!!!!!!!

0 Good Comment? | | Report
from Greenhead wrote 1 year 26 weeks ago

I have done something similar with just the skins, frying until crisp like a chip. Really good. I'll have to give it a shot this way, as well.

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from Half-of-two wrote 1 year 26 weeks ago

Bacon is like boobs...they both make everything better!

+2 Good Comment? | | Report
from jaukulele wrote 1 year 26 weeks ago

You can bet I'm going to be making some fish bacon...perhaps as a Halloween treat for the kiddos, haha.

+1 Good Comment? | | Report
from jay wrote 1 year 26 weeks ago

At my age, I'll take the bacon over the boobs.

0 Good Comment? | | Report
from treelimit wrote 1 year 26 weeks ago

Jay, in the immortal words of that fresh kid responding to Geena Davis in A League of Their Own, "can't we do both?"

0 Good Comment? | | Report
from Trapper Vic wrote 1 year 26 weeks ago

I,m gonna try some of those tader chip bluegill filets and smoke em first!!!!!!!!!!!!

0 Good Comment? | | Report
from Greenhead wrote 1 year 26 weeks ago

I have done something similar with just the skins, frying until crisp like a chip. Really good. I'll have to give it a shot this way, as well.

0 Good Comment? | | Report

Post a Comment