Not all fish are created equal. From a culinary standpoint, there is arguably no finer locally-caught salmon than an upriver CR chinook. When it comes to rich flavor and oil content, other fish just CAN'T compare on a consistent basis.

But to take it even a step further, there are clearly variations in the meat quality within a singular fish. The tail, belly, back, collar, cheeks all have a unique texture and flavor. Even on a whole collar, there are 4 distinct types of meat present…. that prime melt-in-your-mouth back medallion, the less oily para-vertebral midline meat, the ultra-greasy butterball belly meat, and the pectoral muscles stuffed in the bony nooks/crannies of the collar.

If you could only have ONE bite of the ENTIRE salmon, from what part of the fish would that most savory morsel originate?
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"Let every angler who loves to fish think what it would mean to him to find the fish were gone." (Zane Grey)

"If you don't kill them, they will spawn." (Carcassman)


The Keen Eye MD
Long Live the Kings!