I have been giving away coho fillets lately and keeping the bellies. In the meat drawer right now is 2 bellies waiting for consumption.

Here is how I roll:

1-Cut off belly.

2-Get grill hot, like you would for steaks

3-Olive oil belly.

4-Place belly meat side down on the grill.

After 3 minutes or so the skin will curl and just the edges of the belly will be on the grill. You really will have a hard time over-cooking a belly, but you should pay attention anyway.

Take off grill and plate it up. Then remove the meat from the belly. There is a layer of some kind of film on the inside, and of course the skin on the outside.

I eat mine with a really simple homemade tartar: Mayo, pickles (chopped), red pepper flakes, pickle juice.

F*ckin' money!