What is that murky grey layer seperating the pink salmon flesh and the skin? This happens when I cook salmon and am just wondering that it is? Is it safe to eat? Thanks.
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The layer of fat under the skin has the highest concentration of the omega fatty acids that you were looking for in salmon. Eat away
Good/accurate responses from everyone so far but if OP was five I would phrase it as follows:
The water the fishies live in gets pretty cold! Luckily nature was nice enough to give them a nice warm blankey to help ’em be comfortable. Now give the filet knife back to an adult because you might get a booboo!
I think it’s called the “nape” or what I remember back in culinary school. Like others have said, it’s fat and undesirable purely for its color and slightly more intense fish flavor. But most find it to be good to eat.
That is straight up salmon fatty tissue. Yeah there’s fat throughout the pink salmon flesh, but the grey tissue is super fatty.
Safe to eat. This is what helps your salmon from drying out if you pan fry it only on the skin side is all this fat layer rendering down. So good.
It’s insulating fat.
As you cook the Fish that fat renders away, but if any remains it’s tasty and perfectly safe.
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