No one likes fish bones.
Few, aside from those with a searingly hot, expensive pan and a culinary degree, like fish skin.
No real estate agent in history has ever suggested you throw a salmon fillet into the oven to create a homey, inviting smell for prospective buyers.
This isn't new information. Time and again, consumers have given the seafood industry the same litany of reasons why they don't eat more fish.
Some in the industry have actively worked for solutions, but far too many stubbornly romanticize days of yore, when people relished picking bones from their gullet and fed each other fish skin on romantic nights by the fireplace.
