Any fish with scales should be cleaned of scales. 5. I have cooked salmon a hundred times and I only ever bake it, covered with foil, at low temps. I eat the skin/scales every time as well. I'm sure that somewhere on the planet there is a recipe for a fish dish with scales included but I have no idea where. The age of fish could be determined by measuring space in annual rings of the scales. Everyone knows that salmon is full of healthy fats, but much of those are actually stored in the skin. I live in Sweden currently and I went to the fish monger and bought a whole side of salmon. If you plan on eating the skin of the salmon you catch or bring home from the supermarket, it will be extremely important to make sure that you scale it thoroughly so there are no traces of them left on the fish. While the actual scales on salmon are not edible, the skin underneath is edible. In some species like Atlantic Salmon, the scales exhibit the presence of spawning marks on them. I asked the fish monger if he would scale the fish. SKIN: Skin color will be characteristic of fresh fish that is typical of the species, sexual maturity, district of harvest, and time of year it was harvested. While the crispy skin of most fish can be tasty, scales are generally not. Salmon skin can make a delicious and healthful addition to the diet. Also, I tend to discard the skin in canned salmon. I have cooked skin-on salmon before and love the crispy skin (sans scales). Plus, the skin will help the meat retain its moisture as it cooks. The number of scales present in lateral line, along and around the body, is specific in every species. First off: the benefits. The scales’ count is highly important in taxonomy. When skin is crisped on a grill, it can be tasty and many people enjoy eating it. It contains more of the same protein and essential omega-3 fatty acids contained in the fish.. The best kind of fish, with the safest skin to eat, when it comes to getting omega-3 fatty acids (necessary for mental and physical health) is probably sardines. Skin will be bright, shiny, and not hold wrinkles when bending fish slightly. Then when you eat you don't eat the bottom layer--it just peels away. He offered to remove the skin, but would not just remove the scales. The scales help contain the flavor while you cook. I'm sure it depends on how you cook it. Omega-3’s, known to help prevent heart attacks, are found in the salmon’s fat and get absorbed by the skin during cooking. I usually do not. (Refer to ASMI Skin Color Evaluation Guide for Pacific Salmon). *Unless you are eating that farmed salmon sh!t, in which case you can just focking go to hell for all I care.