Cast iron pan skills getting pretty solid!
* Dry brine for a few hours at room temp on a wire rack, skin side up
* Let the pan get hot, add a bit of avocado oil
* Dab a little oil on the skin side
* Start it skin side down
The dry brining helps a ton! Pulls the moisture away from the exterior surfaces. Previously the skin would always stick and pull away. Now it's beautifully sliding in the pan as if it were an ice rink!
For me, a kosher salting and an air dry first is the way unless sashimi is the goal. So much easier to cook.
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