Hopefully, this topic for discussion isn't too far in the weeds. With salmon fishing season still a few months off, guess I've had time to ponder issues that I might not normally give much consideration...
For what it's worth, I smoke most of my catch. When it comes to eating salmon, I tend to avoid eating the dark layer of "fat" between the skin and flesh -- regardless of the way it's prepared.
This fatty portion of a salmon tends to possess a fishy flavor that I find extremely distasteful -- although to a lesser degree with sockeye.
From what I understand, a lot of toxins and impurities collect in fish fat. Yet, a co-worker claims that it's the best part of a salmon to consume from a health food standpoint.
Taking the time to scrape away the fish fat from a prime fillet can lessen the dining experience somewhat, but it's the only way I know to avoid a bitter bite.
Wonder whether a milk bath before cooking would take the edge off.
So how do you address the fish fat dilemma -- or do you?