Monday, April 29, 2013

Fish Chicharon

I visited one city today and salmon skin is abundant because they removed it when they do salmon fillet, then sell the skin in a very affordable price so I thought of making it into fish crackling or chicharon. Here is my recipe for it.

Fish skin  ( Salmon skin)
Salt and Pepper to taste
oil for deep frying

1. Wash the Fish skin very well and drain the water.
2. After draining the fish skin put salt and pepper to taste then dry under the heat of the sun for an hour or two.
3. Deep fry until golden brown and crispy.
4. Serve with your favorite dipping sauce.

If you dont want to dry it under the sun, just put some flour and deep fry in a very hot oil.


  1. Don't wash it tooooo much! You remove the Omega 3 which is on the fish' fat or oils mostly in the skin!

  2. can i use other fish skin like milkfish's?

  3. Replies
    1. Hi Mely,

      May i know where did you buy the raw salmon skin. Thanks!


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