Leaving the belly on makes a spring chinook taste like a chum. I don't like chum. Or Char. Or Herring. Or Smelt. Or Anchovies. Or Sardines. Or Tuna. Or Cod Liver Oil. Or Salmon Bellies. I eat fish for meat, not for oil.

I do like Salmon, Halibut, Cod and Rockfish. But I do not eat the fat, I eat the meat. I also will eat all types of shellfish.

It's like deer, if you cut of the fat, the lean is good, if you leave it on it is skanky.

You must be the one who doesn't know how to cook salmon if it needs more oils by leaving the belly on.

Here's how I do it:

Fillet fish, cut off bellies and fatty areas around fins. I splash a little beer on it if I'm drinking some, if not I use some white wine I keep in the fridge for cooking purposes. Then I put it on my smoker BBQ and slow cook it at a low temperature for around an hour or until it's done. It's smoking the whole time. When cooked this way, no fats come out of the meat, they are still in there, the fillet is super moist and you don't need the oily belly to add fat. You'll get more than enough omega 3's.

The way I see most people cook salmon is with way to hot of a temperature, if you see white snot oozing from your meat, your doing it wrong and over cooking it. A little fat drips off of springers and summer steelhead the way I do it, but because of the low temperature it is a clear grease not the coagulated white snot.

I am up on the Omega 3 fatty acids. Are you up on the biomagnification of toxins like mercury, dioxin, DDT or PCBs?

Did you know that the maximum weekly consumption for a grown man for oily fish like salmon is 1 lb per week. I eat at least that, which is why I don't worry about getting enough fish oil in my diet, but rather too much. I don't need to prove to that too much omega-3 fat is bad, it's been done, google it up.

If you eat a lot of fish, you will find eating the fatty parts repulsive.

Also, a rib steak is better because the meat is more tender, it has nothing to do with the fat. I grew up on a farm and ate real grass fed beef which is lean, it tastes much better. That hormone injected BSE containing marbled fatty crap they sell at the store is garbage that I wouldn't feed to my dog. Buy a "low grade" rib steak (which has less fat, according to the USDA the more fat it has the higher the grade) cut off the fat from the edges (which will be all the fat it won't be marbled with fat), cook that up next to a sirloin, you will see that the rib steak is more tender, it has nothing to do with fat.

Like I said, I put my Salmon Bellies to good use, as bait. You guys are eating bait, how nasty is that?