Even if someone wants to fake it, it is profitable. Fish skin is a bit worthless, just like being a fake egg. Fake goods may be more expensive than real goods, so it is really difficult to have the motivation to fake them.
But generally speaking, restaurants use the skin of marine fish. Because the skin of marine fish is crisp and refreshing. Moreover, fish skin contains a lot of collagen, which has a good maintenance effect on Pi Fu of human body and is also the first choice for women who love beauty. In recent years, the processing of aquatic products has become more and more sophisticated, so many fish skin products have appeared on the market. Most of them are processed and can be eaten immediately. But rarely indicate the raw materials and what kind of fish skin is used.
For example, salmon, dragon fish and other fish are processed into fish skin after the head and tail are removed. The skin of freshwater fish, such as grass carp, silver carp and catfish, is often seen in supermarkets and vegetable markets in the south. Boil water, pour dried fish skin into it and blanch it for 10 second, then take it out, cool it in cold water and drain it, then pour it into a vegetable washing basin, and add 10g sesame oil, 2g little salt, 5g monosodium glutamate, 15g balsamic vinegar, 10g fresh soy sauce or light soy sauce, 5g sugar and 5g light soy sauce. Just take it out and stir it when necessary. So generally speaking, many cold fish skins in restaurants are made first, and then taken out for customers to eat every day.