i work as a server in an upscale seafood restaurant. the chef works very hard in creating beautiful and flavorful dishes, and the line cooks work just as hard to cook them to perfection each and every night. often we'll have certain types of fish on the menu that have wonderful flavor in the skin, such as striped bass or red snapper. for these types of fish, it is purposely prepared with the skin on, sauteed skin side down until crispy and then presented beautifully skin side up on the dish. more often than not, when i serve a dish like this the first thing the guest does is take his or her utensils and cut the skin off and toss it off to the side of the plate. if i can catch them early enough i try to inform them that there is a lot of flavor in the skin and it was left on purpose. they will usually thank me for letting them know and continue eating the fish and skin together. but most of the time it's too late and as i'm clearing the dish, everything is eaten except for the lonely piece of skin lying at the bottom.
my question is, how come people don't know that the skin is just as important as the flesh of the fish? is because people don't know that the skin is edible or are they just afraid of it? personally i think there is nothing better than thoughtfully crisped skin on a fish fillet so it really irks me to see people just toss it aside.