Photo credit: Julia Bainbridge You could say that about almost every dish: salads, pasta, scrambled eggs, avocado toast… The list goes on. Fish skin, once crisped into a massive chip and then broken into salty shards that taste ever-so-slightly of the sea mixed with just-shy-of-burnt toast, is the most (eek, we’re going to say it) perfect garnish. "The best part is, it’s waste, basically," said Bryan Weaver, chef de cuisine at Superba Snack Bar in Los Angeles, whose handiwork is pictured above. Two fit on one sheet pan.) Lay it on a parchment-lined sheet pan and cover with another layer of parchment paper.