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Perfectly crispy fish skin turns any simple filet into a restaurant-worthy meal that’s both delicious and nutrient-rich. The key to crisp, golden skin is eliminating moisture—drying the fish well and ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Fish has a reputation for being hard to cook, ...

The Skinzit pulled this skin from a bluegill in seconds. The device’s Omaha-area inventors have sold more than 100,000 of them in the past two years. An electric fish skinner called Skinzit with some ...