Skinnfritt

Skinnfritt is a Swedish term used in food labeling and cooking to describe products from which the skin has been removed. The word is most commonly applied to animal products, especially poultry and fish, but can appear for other prepared meats as well. A product described as skinnfritt indicates that the skin portion has been removed before sale or preparation. The opposite term is med skinn (with skin).

Etymology and usage: Skinnfritt combines skinn (skin) and fri (free), signaling that the skin is not present. In everyday language, it is most often encountered in grocery labeling such as skinnfri kycklingfilé or skinnfri laxfilé, and in recipes that call for skinless cuts. It is less commonly used for fruits and vegetables, where peeling or scraping is a more typical description.

Nutritional and culinary implications: Removing the skin generally reduces fat content and calories, which can affect taste and moisture. Skin can contribute flavor and juiciness, so skinnfritt preparations may require careful cooking techniques, such as marinating, moist-heat methods, or shorter cooking times to prevent dryness. The choice between skinnfritt and skin-on cuts depends on dietary goals and the desired texture.

Context: The term is widely understood in Sweden and appears on consumer packaging, menus, and recipes. It is a practical label for shoppers seeking lower-fat options and for cooks planning meals with specific texture and moisture considerations.