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Thread: Salmon Fillet Question?

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    Default Salmon Fillet Question?

    My salmon fillets have a layer of brownish gray between the skin and the red meat. I've always thought this was bruised meat. Just curious. Thanks

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    Default Dark meat, white meat . .

    Here's my understanding:

    Consider a chicken breast—white meat; consider a duck breast—dark meat. The difference is blood supply. The duck, being a long distance flyer, needs the increased blood supply to its breast. The chicken doesn't.

    The dark meat just under the salmon's skin is simply muscle mass with more blood supply, it's the fish's muscle that enables short bursts of speed.

    I never remove it . . tastes just fine. In fact, I can't tell the difference between in and the pink/red meat.

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    Member salmon_bone's Avatar
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    I usually remove the dark meat during the filleting process.
    To me it tastes really fishy and ruins the good taste of the salmon meat.
    But everyone has their own desires on how the meat should taste.

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    Member Trappnguns's Avatar
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    I always thought it was fatty tissue... and still eat it.

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    Quote Originally Posted by Trappnguns View Post
    I always thought it was fatty tissue... and still eat it.
    bingo.....

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    Fat... I take it off as it tastes too fishy for my family's liking.

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    Default Fish anatomy . . .

    —from http://www.fao.org/docrep/V7180E/V7180E04.htm

    . . many fish will have a certain amount of dark tissue of a brown or reddish colour. The dark muscle is located just under the skin along the side of the body.

    The proportion of dark to light muscle varies with the activity of the fish. In pelagic fish, i.e., species such as herring and mackerel which swim more or less continuously, up to 48 percent of the body weight may consist of dark muscle (Love, 1970). In demersal fish, i.e., species which feed on the bottom and only move periodically, the amount of dark muscle is very small.

    There are many differences in the chemical composition of the two muscle types, some of the more noteworthy being higher levels of lipids and myoglobin in the dark muscle.
    Attachment 53089

    Salmon accumulate most of their fat in the bellies and just atop the backbone.

    My two cents worth . .

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    Quote Originally Posted by fishnhunt View Post
    My salmon fillets have a layer of brownish gray between the skin and the red meat. I've always thought this was bruised meat. Just curious. Thanks
    It might be the fat/oil going rancid in the fillet, oil doesn't freeze?right?think about it it!

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    Quote Originally Posted by salmon_bone View Post
    To me it tastes really fishy and ruins the good taste of the salmon
    You mean the fishy flavor ruins the flavor of the fish!!! Sorry couldn't resist...

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    Member DannerAK's Avatar
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    I usually eat the brown/gray meat. I was told not to feed it to my 2 year old because it contains heavy metals (mercury).

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    Member salmon_bone's Avatar
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    Quote Originally Posted by limon32 View Post
    You mean the fishy flavor ruins the flavor of the fish!!! Sorry couldn't resist...
    Good one!
    I should of stated that it was too foul and ruins the the good taste of salmon.

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    Member aktyler's Avatar
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    i kinda like it

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    Member fishNphysician's Avatar
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    Default

    Quote Originally Posted by Marcus View Post
    —from http://www.fao.org/docrep/V7180E/V7180E04.htm



    Attachment 53089

    Salmon accumulate most of their fat in the bellies and just atop the backbone.

    My two cents worth . .
    BINGO.

    It's muscle folks, NOT fat!

    The dark meat has NOTHING to do with fat deposits.
    "Let every angler who loves to fish think what it would mean to him to find the fish were gone." Zane Grey
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