Dried Fish Skin (Yu Pi)
表面はザラザラ、中はプルプル！フカヒレの副産物「サメの皮」
Description
A seafood dry good made by peeling and drying the extremely thick skin of large fish like sharks and rays. Often uses shark skin left after taking shark fin (Yu Chi). Lacks meat flavor; an ingredient to enjoy the thick skin's collagen (gelatin). Rehydrating and braising makes it syrupy, or eat it as a cold salad enjoying its 'crunchy' texture.
Classification: Hardcore, Ingredient, Dry Goods, Yu Pi, Shark Skin, Collagen, Liangban, For Soup, Bouncy
Shops selling Dried Fish Skin (Yu Pi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shark or Ray skin(Dried)
Instructions
- [Typical Uses]
- [Liangban Yu Pi (Cold Shark Skin Salad)]: Fully rehydrate with water/hot water, julienne, and toss with black vinegar, chili oil, sesame oil, cilantro, and peanuts (hugely popular exquisite snack in local HK/Guangdong diners).
- Add as 'bulk (textural accent)' to Hot and Sour or Shark Fin soup.
Learn more Substitutes, pairings, tips
Key spices
Tasteless. As a cold salad、it has a strong 'crunchy、squishy' bite like jellyfish. Braising turns it into syrupy jelly
Substitutes at Japanese supermarkets
(Texture irreplaceable. Mimic vibe slightly with pork skin or jellyfish)
Pairing
Black Vinegar & Chili Oil / Cilantro / Premium Broth
Trivia
In Guangdong, when making street-stall/cheap versions of premium shark fin soup (Wun Jai Chi), there's a genius culture of using julienned 'Yu Pi' or 'Vermicelli' instead of shark fin to recreate that 'snapping, melting' texture.
Eating tips & etiquette
Hearing 'shark skin' evokes wasabi graters; true to that, the dry surface is abrasive like sandpaper. The hardest prep is rehydrating in hot water to soften, then cleanly scraping off this abrasive layer with a knife.
Allergen
None