My partners and i are having a debate about the skin on hake fillets.
I believe it should be skinned before being served to the customer while some food stores serve the fish with the skin on.
They believe that the skin is left on the 1 side of the fish for a reason i.e. the fish wont break when preparing and that customers prefer it so that they can pull of the batter if they dont like to eat the batter ?
Whats you opinion?