"Make sure the selected salmon fish is still fresh because this affects the final quality of the dish produced. The skin of fresh salmon will provide a crunchier and more delicious texture after frying."

"After selecting fresh salmon, carefully separate the skin from the flesh. This is to ensure that no flesh remains attached to the fish skin, which could affect the crispiness of the skin when fried."

"Before frying, make sure the salmon skin is completely dry. Use kitchen paper or a clean cloth to dry it to reduce the moisture in the skin, so that the final result becomes crispier when fried."

"Coat the skin of the salmon with flour before frying. The flour will provide a crispier and crunchier result, enhancing the enjoyment when eaten. All-purpose flour, cornstarch, tapioca, rice flour, or Japanese breadcrumbs can be used to coat the skin of the fish."

"Use a sufficient amount of oil when frying salmon skin to ensure it is crispy and evenly cooked. Avoid using excessive oil so that the result is not too greasy."

"Make sure the oil is heated before frying the salmon skin. Hot oil will quickly form an outer layer on the salmon skin, preventing excessive oil absorption, and keeping the crispy texture."

"Use medium to low heat when frying salmon skin. This will help the frying process so that the salmon skin cooks evenly and stays crispy. Do not fry the salmon skin for too long to avoid it becoming too hard, burnt, or oily. Source: Diadona."