This is the Irvins Salted Egg Fish Skin.
The pieces varied in size, measuring approximately 4–7 cm at their widest points and around 2 mm in thickness. Each fish skin displayed a natural black-to-white gradation and was generously coated in a vivid golden-yellow seasoning. On opening the bag, a pronounced dried fish aroma was immediately apparent.
On tasting, the fish skin proved remarkably light and thin, delivering an airy, shatteringly crisp crunch that was distinctly moreish. The salted egg yolk seasoning adhered well to the surface of the fish skin rather than transferring to the fingers. The flavour opened with a gentle sweetness before developing into a deep, savoury salted egg richness. This was complemented by a mellow curry leaf note that introduced a restrained warmth, lingering subtly on the palate alongside a clean, savoury fish skin finish.
Overall, a highly addictive snack distinguished by its ultra-light crunch and well-balanced salted egg seasoning, with the curry leaf adding depth without overwhelming the base flavour.
This Irvins Salted Egg Fish Skin contained 210 g. It was produced in Singapore and received as a gift from acquaintances in Sydney, Australia in 2024.