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@yavrielsechelle74315 years ago I had these at Radar Restaurant in Portland Oregon. They were billed as salmon skin chicharrones. They had the chicharron salty/sweet spicy flavor with the oily fish taste behind them. They were pretty good as appetizers. They were served with a tzatziki-like sauce which was good, because it cut through the salty oiliness, and balanced it out. ... 12
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@fatimareyes26763 years ago Thank you for helping us maximize every left overs. You're awesome! 1
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@stephenh73365 years ago I typically fry my salmon fillets in a little oil. Skin side down first and last. Usually the skin just falls off as a chip afterwards. 7
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@grassburner5 years ago I know why I'm subscribed to you. This quality of videos! Just Awesome! 1
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@dwaynewladyka5775 years ago I really love that. One of the ultimate seafood snacks. Cheers! 1
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@eternalfps31245 years ago You're almost at 1Million subscribers! That's awesome! 1
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@YeahItsMilo5 years ago I'm making lox next week and usually turn the skin into stock but now I'm totally making these instead. Probably goes great on top of bisque or seafood chowder! 6
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@GrillWasabi5 years ago I used to fried a lot of salmon skin but leave a little bit of meat on it. It's so good with rice. 34
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@russdennis70265 years ago I'm so doing next time I cook salmon. Thank you! 3
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@sufoodandtricks5 years ago Nice recipe thanks for sharing this wonderful for sharing us 👌🏻👏👍👌 1
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@kompheakkennison71895 years ago My favorite 😍 I never throw away ..I always ate with Papaya salad 😁
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@chemicalhaze76075 years ago I've been subbed to you since I was a little girl, I'm 16 now. Still loving your channel. Congrats for 1 mil!! 7
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@LG-xg6fb5 years ago Me encantan tus vídeos, gracias por compartirlos, un saludo desde Tarragona 💗 🍥
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@aliteralpieceofbread33733 years ago Omg that’s soo easy to make I’m must make these in the future
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@Slaegar5 years ago Your background music makes me want to watch CowBoy Bebop.
Also glad I found this channel. 4
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@carkarlaw4 years ago Wow thanks . I never thought it will get big.
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@gordybishop23755 years ago Love salmon skin roll,,,one f my favorite hand rolls 1
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@peterdoe26175 years ago Congrats to one million subscribers! 6:35 pm local time here in Germany on this sept, 28th. 1
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@tankritkiddo81374 years ago can you dry or dehydrate the skins in room temperature or under the sun?
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@linuxxxunil4 years ago Is there a video how to make chips with salmon as he mentioned? Thank you
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@saskiar.73955 years ago Ohhhh my gooood LORD you have a MILLION SUBSCRIBERS I am so Happy for you, you deserve this so fucking much!! 💖💖💖💖
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@saskiar.73955 years ago Could you make a video on how to make rice flakes at home, pleaaaseee ?
You can make a vegan version of those delicious crab chips with rice flakes, but unfortunately no asian food store in my area has rice flakes and ordering online is always hella expensive because of the shipping cost ... 1
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@tsmall074 years ago Can you do this with skin that's already been baked with the salmon? 1
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@antstedman1175 years ago Next a video on spicy, salted egg yolk seasoning for crispy fish skin 😀 👍🏼 2
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@purplealice5 years ago It looks a lot like fried pork rinds. I can see someone using it to garnish a plate, a garnish that is not only edible and tasty, but also visually interesting. 1
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@athinangel3 years ago Does this work with other kind of fish too? I wanna try it with cod skin... 1
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@Midnight77625 years ago Thumb up ;)
Nice.
... and mb some salt, before bake in oil.
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@Vesciroth3 years ago Did your salmon come descaled or are you eating the skin with the scales on?
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@santolify5 years ago Will this work on cured (I make gravlax) skin?
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@TehLexx5 years ago they can be used as garnish for salmon confit
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@peterdoe26175 years ago Getting close to that million! I'll make crispy savoy cabbage, today. The original recipe called for green cabbage. So you can also use that. The original recipe also says that you sprinkle the ingredients ov the cabbage, when it's on your baking tray. Creating a pretty mess. And most of your ingredients will hit the baking sheet rather than your cabbage. So, this is what I do: I mix the ingredients in a bowl large enough to hold the cabbage I wanna make: the original recipe says each: 2 tablespoons of olive oil and light soy sauce, a pinch of salt and a good pinch of baharat. Baharat is a spice mix from mostly arabian countries. So I will use curry.
It's a spice mix! We can use whatever we desire! I would recommend to make a batch of it, using just only smoked paprika. It'll be fine. bake it in the oven at 180°C for about an hour (you wanna watch it). Circulating air helps. To keep the oven door a bit open, use a wooden spoon to keep it from shutting completly. You could show that in one of your vids, Dave. Greetings from the far north of Germany! ...
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@lopim989pop95 years ago so we do not have to remove the scales?
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@paulsmith93415 years ago I love salmon skin. I never throw it away. 1
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@Marticus5185 years ago I think I'll make a business out of this and go on Dragon's Den.... oh wait. 1
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@francescbabi30383 years ago Guys if you just fry them it s all right and crispy enough
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@yanocooks46855 years ago This looks so tasty, biggest problem now is not having enough salmon skin :) shame you can't just buy the skin 23
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@arca52005 years ago Instructions unclear. Accidentally made pizza.
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@toomaskotkas44675 years ago 4 hours inside the stove? I think a jar of caviar will be cheaper. 1
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@DavidFSloneEsq5 years ago I enjoy all of your videos, but this one may have inspired me to find my crispy, delicious destiny. I realize that I'm being a bit opaque with this comment, but if the brainchild that this video just planted in my North Brooklyn Ashkenazic head bears fruit, I assure that all will become crystal clear. ...
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@littledreamdrops3 years ago Does anyone know the science behind why the salmon skin puffs up when you deep fry it?
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@sushirice67514 years ago Chinese hot oil and honey is a good sauce for it
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@SU-4524 years ago Id follow your recipe.....but the dog gets the skins 😭
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@danielolortegui3812 years ago I seriously don't know why people don't eat the skin. I cook my salmon somewhat crispy and eat the meat first and save the skin for last 1
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@xdjillusionx5 years ago doesn't all fish skin contain mercury???
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@jerolvilladolid4 years ago 4 hours in the oven: im out. Skin is practically a throw away. I aint paying 4 hours of electricity of an oven for 2 strips of skin. Another approach please. 2
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@marhankispre5 years ago
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@cooldudeyo065 years ago Yes please stick to sushi content. This is what people subscribed for 2
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@fmmgil135 years ago Why am I subscribed to this channel...? I don’t even like sushi ffs 1
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@billyatlarge5 years ago After reading about salmon farms, I don't think so.