Fangri, sea bream is one of those fantastic fish, bright pinkish when fresh and if you see the lips you can determine the freshness. If you see the pectoral fins they too are signs of freshness, but most rely on the eyes clarity, and here they are glossy and without any damages. But what about the skin and more importantly the fish mucous.
Because of the similarities between a fish’s gut and skin, when B cells are examined (producing immunoglobulins) in response to foreign invaders, such as parasites and bacteria, the majority of B cells in the skin express IgT antibodies, suggesting this immunoglobulin was playing an important role.
A new study has found that, not only does fish skin resemble the gut morphologically, but key components of skin immune responses are also akin to those of the gut. Fish skin is unique in that it lacks keratin, the fibrous protein found in mammalian skin that provides a barrier against the environment. Instead, the epithelial cells of fish skin are in direct contact with the immediate environment: water. Similarly, the epithelial cells that line the gastrointestinal tract are also in direct contact with their immediate milieu. *source internet
Enough science and now to cook the fish I place a thermometer into the topside and into the main skeleton, and at 62° and then rested the fish in the oven for two minutes. It was cooked to perfection the skin was steamed off because I cook it with heat/steam.