In the culinary world, many enjoy fresh fish prepared in various creative ways, but not all fish skins are safe for consumption. Chef Ed Cotton highlights that the skins of certain large fish, such as marlin, shark, sword, tilefish, and king mackerel, contain high mercury levels, making them unsafe to consume in large portions. Additionally, skate fish skin is noted for its thorn-like barbs, which pose another reason for avoidance. The accumulation of methylmercury in fish, resulting from environmental processes, means these fish should be prepared without their skins for safe human consumption.
Chef Ed Cotton warns against consuming fish skins from marlin, shark, sword, tilefish, and king mackerel due to their high mercury content.
High mercury levels accumulate in larger fish from the food chain, making their skins unsafe to eat frequently.
Methylmercury is the toxic form of mercury that accumulates in fish and can pose health risks to humans.
It’s best to remove the skins of certain fish species before eating to avoid potential mercury exposure.
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