Salmon skin has long been a residual resource in the Norwegian fishing industry. While salmon fillets are sold to consumers all over the world, the skin has traditionally ended up in animal feed or other low-value applications. In recent years, this has begun to change. Several players, both in Norway and internationally, have seen the potential in turning salmon skin into food for humans – whether as chips, snacks or dried treats.
Why is this interesting? Because salmon skin contains high amounts of protein, collagen, and omega-3 fatty acids. For those looking for a protein-rich alternative to regular chips or pretzels, dried salmon skin may be worth a closer look.
Protein is one of the three macronutrients we need (along with carbohydrates and fat). The body uses protein to build and repair tissue, make hormones and enzymes, and maintain the immune system. Protein is made up of amino acids, some of which we must get through food because the body cannot make them itself.
Fish is generally a good source of protein. Salmon skin stands out because it contains very little other than protein and fat – it has almost no carbohydrates, and when dried, most of the water disappears. The result is a product where protein makes up a significant proportion of the total weight.
Another reason why many people prefer protein-rich snacks is that protein often provides a better feeling of satiety than carbohydrates. In practice, this means that a protein-rich snack can make it easier to stay full between meals.
Skin (in both fish and land animals) is designed to be strong and elastic. That’s why it’s largely made up of structural proteins – especially collagen. When salmon skin is dried and made into a crispy snack, the nutrients become more “concentrated” per 100 grams because the water is removed.
Salmon skin is mainly composed of collagen, which is the most common type of protein in the animal body. Collagen is found in skin, tendons, cartilage and bones, and contributes to the strength and elasticity of the tissue.
In recent years, collagen has received a lot of attention as a dietary supplement, especially marketed for skin, hair, nails and joints. Many products are sold in powder form or as capsules, often at relatively high prices. When you eat salmon skin, you are getting collagen in its natural form from a whole food – not as an isolated powder.
It is also important to be aware that the body breaks down all protein (including collagen) into amino acids during digestion. These amino acids are then used to build the body's own proteins where needed. In other words: collagen in food is primarily a source of protein – and a way to get building blocks through regular food.
Research on fish by-products indicates that fish skin is an interesting raw material precisely because it contains a lot of collagen/protein, and that it can be used to make protein fractions and peptides. (See sources below.)
Salmon live in cold water and store omega-3 fatty acids in their fatty tissue, including their skin. Omega-3s are essential fatty acids that the body needs but cannot produce itself.
Traditional snacks like potato chips and cheese pops are often high in carbohydrates, salt and vegetable oils. Salmon skin instead provides a combination of protein and marine fatty acids – a mix that is unusual in the snack category.
For those who want to eat more fish but find it cumbersome to prepare fresh fish on a daily basis, dried salmon skin can be a practical way to get marine nutrients.
When considering the protein content of a food product, there are two numbers you should look at:
Protein per 100 gram shows how concentrated the protein is in the product. For comparison, cooked chicken breast contains about 30 grams of protein per 100 grams, and potato chips have around 6 grams.
Protein per serving shows how much protein you actually get when you eat a normal portion of the product.
Fish gold salmon skin has the following nutritional content:
Protein: ca. 40.3 g per 100 g
Fat: ca. 31.8 g per 100 g
Carbohydrates: 0,9 g per 100 g
A 30-gram portion thus provides around 12,1 gram protein – an easy way to get protein between meals.
Salmon skin has gone from being a residual resource to becoming a sought-after source of protein. The product is high in protein, low in carbohydrates, and contains omega-3 fatty acids and collagen from natural sources. For those who want an alternative to traditional snacks – whether for nutritional reasons, curiosity or environmental concerns – salmon skin may be worth a try.
Ready to test? Fiskegull makes salmon skin snacks with simple ingredients and high protein content. Try Fiskegull and experience the taste of the sea in a protein-rich snack.
Collagen-containing fish sidestream-derived protein (overview/full text): https://pmc.ncbi.nlm.nih.gov/articles/PMC8303758/
Salmon processing discards as a source of bioactive components (overview): https://link.springer.com/article/10.1186/s43014-023-00197-2
Collagen hydrolysates from salmon/trout skins (research): https://pubs.acs.org/doi/10.1021/jf902355m
Does salmon skin really have 80% protein?
The protein content of dried salmon skin varies considerably between products, typically from 40% to 80% per 100 grams. The variation is due to:
Fish Gold salmon skin contains approximately 40.3 g of protein per 100 g – still significantly more than traditional snacks such as potato chips (approximately 6 g/100 g) or cheese pops (approximately 7 g/100 g).
Why do different salmon skin products have different protein content?
It mainly depends on the production method:
Higher protein percentage does not necessarily mean a better product – it affects taste, texture, mouthfeel and nutritional composition.
Is collagen “real” protein?
Yes. Collagen is a structural protein that makes up the majority of the protein in salmon skin. It is made up of amino acids (the building blocks of protein) and counts as protein in the nutritional table.
What sets collagen apart from other proteins is its amino acid profile – collagen is particularly rich in glycine and proline. During digestion, collagen breaks down into amino acids in the same way as other protein sources.
How much protein do I get per serving?
It varies with portion size:
For comparison:
Is salmon skin a “complete protein”?
Yes. Fish contains all nine essential amino acids that the body cannot produce on its own. This makes salmon skin a complete protein source, on par with meat, eggs and dairy products.
Collagen does have a different amino acid profile than muscle protein (with less tryptophan), but it still provides all essential amino acids.
Does salmon skin contain omega-3?
Yes. Salmon skin contains omega-3 fatty acids (EPA and DHA) because the salmon stores them in the fatty tissue of the skin. The amount varies depending on the salmon's feed, farming method and season.
Fish Gold salmon skin has approximately 31.8 g of fat per 100 g, some of which is omega-3 fatty acids.
How much omega-3 do I get per serving?
Most manufacturers do not state precise omega-3 content because it varies naturally between individual salmon. Generally, you will get a few grams of omega-3 per 30g serving, but exact numbers require laboratory analysis.
For reference: 100 g of fresh salmon fillet typically contains 1-3 g of omega-3, depending on fat content.
Does salmon skin contain vitamins and minerals?
In smaller quantities than fresh fish. The drying process can reduce some vitamins (especially B vitamins), but minerals such as selenium, iodine and phosphorus are still present.
Salmon skin is eaten primarily for protein and omega-3 – not as a source of multivitamins.
How many calories does salmon skin have?
Fish gold salmon skin has approximately 450 kcal per 100 g, or approximately 135 kcal per 30 g serving.
For comparison:
The difference lies in the composition: salmon skin has more protein and fewer carbohydrates than potato chips.
How is dried salmon skin made?
The process varies between manufacturers, but the main steps are:
Fiskegul uses Norwegian salmon and Norwegian production.
Where does the salmon come from?
Fiskegul uses salmon skin from Norwegian farms. Norway is the world's largest producer of farmed salmon, with strict animal welfare requirements and environmental regulations.
Salmon skin can also come from wild-caught salmon, but most commercial salmon skin comes from farmed salmon because the volume is larger and the quality is more uniform.
Can you make salmon skin at home?
Yes, but it takes some work:
Homemade salmon skin is rarely as crispy as commercial products, but works as a snack or topping.
What does salmon skin taste like?
Flavors of salmon – salty, umami-rich and slightly fishy. The texture is crispy and crunchy, with a rich mouthfeel from the fat.
Some people find the taste to be “marine” or “exotic,” others “too fishy.” The taste experience depends on how accustomed you are to fish in general.
How do I use salmon skin?
As a snack:
In cooking:
Does it smell fishy?
Yes, but not strong. Dried salmon skin has a mild fishy smell – less than fresh raw salmon, but more than dried cod fillet. The smell disappears quickly after eating.
Is salmon skin healthy?
Salmon skin is a protein source with omega-3 fatty acids and low in carbohydrates. It fits well in a varied diet, especially for those who want to reduce carbohydrate intake or increase protein intake.
It is not a “superfood” or miracle food, but a nutritious alternative to traditional snacks.
Can children eat salmon skin?
Yes, if the child does not have a fish allergy. Salmon skin is crispy and can be a way to introduce fish to children who do not like fish fillets.
Be aware of the salt content – some products are quite salty.
Is salmon skin suitable for pregnant women?
Yes. Norwegian farmed salmon has low levels of heavy metals compared to wild predatory fish. The Norwegian Directorate of Health recommends 300-450 g of fish per week during pregnancy, of which at least 200 g should be oily fish.
Salmon skin counts as oily fish and is safe for pregnant women to eat. The omega-3 fatty acids are important for fetal brain development.
Can you be allergic to salmon skin?
Yes. Fish allergy affects 1-2% of the population. If you are allergic to fish, you should not eat salmon skin.
Salmon skin does not contain gluten, milk or nuts (unless spices with allergens are added).
How much salt does salmon skin contain?
This varies between products. Check the nutritional label – some brands have 1-2 g of salt per 100 g, others up to 3-4 g.
Fish gold states the salt content on the packaging. A 30 g portion typically provides 0.3-1.2 g of salt depending on the product.
Is salmon skin sustainable?
Yes, in the sense that it utilizes a residual resource. Previously, salmon skin ended up in animal feed or was thrown away. Turning it into human food reduces food waste and increases the value of each salmon.
The sustainability of farmed salmon in general is more complex (feed, medication, escape) – but salmon skin itself is a good example of circular economy.
Is salmon skin expensive in relation to its nutritional value?
The price varies, but salmon skin snacks typically cost 80-150 NOK per 100 g.
For comparison:
Salmon skins are more expensive than potato chips, but comparable to other protein-rich snacks.
How long does salmon skin last?
Unopened: 6-12 months in dry packaging (check best before date) Opened: 1-2 weeks in airtight container at room temperature
Salmon skin that has absorbed moisture becomes tough and loses its crispiness – always store airtight.
Can you freeze salmon skin?
Yes, but it is rarely necessary as the shelf life is good unopened. Freezing may affect the texture slightly – it may become less crispy after thawing.
Where do I buy salmon skin?
Fiskegull selges via [nettbutikk/forhandlere]. Andre merker finnes i helsekostbutikker, noen matvarekjeder og nettbutikker med sportskost.
Is salmon skin suitable as dog food?
Yes. Many dog owners use dried fish skin as a training treat or chew bone. It is natural, high in protein and completely free of additives.
Some brands sell specific “pet treats” with salmon skin – these are often cheaper than the human food version.
Do you have more questions? Contact us at [email protected] or try the product yourself. [Lenke til Fiskegull]
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