Salmon belly is one of the most prized cuts of salmon, known for its incredibly rich flavor and velvety texture. But what exactly is salmon belly? Where does it come from on the fish? And what makes it so special compared to other salmon cuts? This article will dive into everything you need to know about this coveted salmon part.
What is Salmon Belly?
Salmon belly refers to the fatty, flavorful underside portion of the salmon, located along the belly region between the head and tail. It is the area right below the top fillet, on the underside of the fish.
This part contains streaks of fat marbled throughout the tender pink flesh, which provides salmon belly with its signature taste and texture. It is considered by many chefs and seafood aficionados to be the best part of the salmon.
Why is Salmon Belly So Special?
Because of a few main things, salmon belly is better than other cuts of salmon:
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High fat content – The belly contains the most concentrated deposits of healthy omega-3 fats, creating an ultra-rich, buttery mouthfeel.
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Tender texture – The fat content allows the belly meat to bake and pan fry up incredibly moist and tender It almost melts in your mouth
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Robust flavor – The belly has a deeper, more concentrated salmon flavor compared to milder fillets. The rich taste is hard to beat.
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Salmon belly is more desirable because it is harder to find and costs more because it only makes up a small part of the fish.
In many ways, salmon belly provides the best attributes of salmon in one incredible cut. The combination of lush texture and bold salmon goodness makes it a treasure for seafood lovers.
Where is Salmon Belly Located on the Fish?
The salmon belly comes from the bottom of the fish, right below the top fillet. It’s a long, thin, triangular strip that goes from the head along the trunk to the tail.
Fish processors trim salmon bellies off whole fish when preparing uniform fillets for market. They cut along the backbone to lift off the top fillet, revealing the fatty belly still attached to the ribs below.
How is Salmon Belly Used?
Due to its rich qualities, salmon belly lends itself well to certain cooking methods and cuisines. Here are some of the most popular ways it is prepared and served:
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Sashimi – High-end sushi restaurants in Japan often highlight premium salmon belly for nigiri sushi and sashimi.
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Broiling – Salmon belly takes well to broiling or grilling with just a brush of oil and sprinkle of salt to accentuate its flavor.
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Smoking – Smoked salmon belly is heavenly, with the fish’s fats bringing out a silky texture.
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Pan-searing – A hot pan crisp the fatty skin while keeping the inside tender and juicy.
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Glazing – Sweet glazes complement the richness of the salmon belly.
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Curing – Salt-curing further concentrates the taste into something incredible.
Buying and Preparing Salmon Belly at Home
If you want to experience sublime salmon belly for yourself, here are some tips:
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Check specialty seafood shops or the fish counter at higher-end grocery stores, as they are more likely to carry it.
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Look for fresh, glistening salmon bellies that smell of the sea, not fishy. Dull or dry flesh means it’s past prime.
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Store wrapped in parchment in the coldest part of refrigerator and use within 2 days.
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Pat dry and season simply with high-quality salt before cooking. Any extras can overpower the delicate flavor.
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Opt for quick, hot cooking methods like pan searing, broiling, or grilling to render the fat and cook the belly perfectly.
Why You Should Try Salmon Belly
For salmon fans, getting to enjoy salmon belly is a special treat worth seeking out. The experience provides a new perspective on just how good salmon can taste when you hone in on its most prized part.
So next time you see salmon belly available at the fish market or on a sushi menu, seize the opportunity. The melt-in-your-mouth texture and rich taste will amaze your palate and make you wonder why you didn’t discover it sooner.
Frequently Asked Questions
How is salmon belly different from the fillet?
Salmon fillets come from the top of the fish and tend to be leaner and milder in flavor. Salmon belly is fattier, more robustly flavored, and melts in your mouth more.
Is salmon belly more expensive?
Yes, due to its scarcity and high demand from chefs, expect to pay a premium for salmon belly, often twice as much per pound as fillets.
What’s the best way to cook salmon belly at home?
Quick, hot cooking like pan searing, broiling, or grilling work best to render the fat while keeping it tender inside. Low and slow methods can make it greasy.
Can you make sushi with salmon belly?
Absolutely! Salmon belly is highly prized for sashimi and nigiri sushi in Japanese cuisine. Its rich taste and velvety texture takes salmon sushi to the next level.
What wine pairs best with salmon belly?
Lighter reds like pinot noir complement the richness nicely. Fruity whites like Riesling or unoaked Chardonnay are also good options. Big tannic reds overpower it.
Is the skin edible?
Yes, when crisped up the skin provides a lovely textural contrast. However, remove any remaining scales and marinade residue first.
Is salmon belly healthy?
Yes, it’s a great source of protein and heart-healthy omega-3 fatty acids. Moderation is still key, but the fats are the good kind!
How long does it keep in the fridge?
Fresh salmon belly is highly perishable and will only last 1-2 days max in the coldest part of the fridge. Freeze for longer storage.
Is it safe to eat raw?
Yes, salmon belly from sushi-grade fish can be eaten raw when fresh. Always freeze first to kill any parasites, and slice thinly across the grain.
Indulge in Delicious Salmon Belly
With its outrageously velvety texture and rich, succulent salmon flavor, it’s easy to see why salmon belly is considered a delicacy by seafood connoisseurs. When you get your hands on this hard-to-find treasure, indulge in its full buttery decadence. Salmon belly provides a taste experience like no other cut, and you’ll never see standard salmon fillets the same way again.
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