What is the Gray Part of Salmon? A Complete Guide to This Nutritious Fish Layer

Salmon is one of the most popular and nutritious types of fish. With its characteristic orange-pink color, delicious flavor, and impressive health benefits, it’s no wonder salmon remains a dietary staple for many. However, salmon has one part that often gets overlooked – the gray layer of meat between the skin and the familiar pink flesh.

This gray part of salmon is usually scraped off and discarded to achieve a more appetizing presentation. But should you really be throwing away this gray layer? As it turns out, the gray part of salmon is not only completely edible – it’s also one of the healthiest parts of this nutritious fish!

In this article, we’ll take a closer look at what exactly the gray part of salmon is, why it has that unappealing color, and most importantly, why you should be eating this highly nutritious portion of the fish. We’ll also provide tips on the best cooking methods to make the most of the gray salmon layer.

What Is the Gray Part of Salmon?

The gray portion of salmon is a thin layer of muscle and fatty tissue located directly under the skin. It has a distinctly unappetizing gray, brown, or even blackish color that contrasts sharply with the desired bright pink salmon meat.

This part of the salmon contains very little of the astaxanthin, which is the natural pink pigment found in the rest of the fish’s flesh. Instead, it is composed primarily of fat, which gives it a paler color.

The gray layer in salmon is an intermuscular fat deposit that helps insulate and protect the fish. In terms of taste, it has a stronger, fishier flavor compared to the pink flesh due to its high fat content.

While many recipes instruct you to scrape off this gray layer, it is entirely edible. Some people find the appearance unappealing and the taste too strong, but it is not unsafe or unhealthy to eat.

Why is the Gray Part so Nutritious?

Here’s the best part – the gray layer of salmon is incredibly nutritious, even more so than the pink flesh. Here’s why:

• High in Omega-3s The gray layer is high in fat specifically omega-3 fatty acids. Salmon fat has one of the highest concentrations of beneficial omega-3 fats like EPA and DHA.

• More Fat-Soluble Vitamins The extra fat in the gray layer also allows it to store higher amounts of fat-soluble vitamins like vitamin A D E, and K.

• Great Source of Protein: It still contains high-quality salmon protein, similar to the pink flesh.

• More Minerals: Minerals like iron, selenium, potassium, and zinc are found in greater quantities in the gray layer.

So by removing this gray part, you are stripping away many of the most valuable nutrients! An analysis by Cook’s Illustrated found that samples of salmon with the gray layer left on contained more omega-3s and minerals than those with it removed.

Should You Eat the Gray Part of Salmon?

Given how nutritious the gray layer of salmon is, you should absolutely consider eating it!

However, here are a few caveats to keep in mind:

• The taste may be unpleasantly strong for some. Try it first and see if you like it.

• If eating farmed salmon, the gray layer may contain more environmental pollutants. Eat wild-caught when possible.

• Limit consumption of gray meat if you are watching your saturated fat or cholesterol intake, as it is high in fats.

• Remove gray layer when feeding salmon to dogs, as the high fat content may cause pancreatitis.

Within those guidelines, the gray part of wild-caught salmon is a delicious and healthy addition to your diet. Leaving this layer intact adds beneficial fats, vitamins, minerals, and protein with no risks.

Tips for Cooking Salmon with the Gray Layer

Here are some tips to make the most of the gray salmon layer when cooking:

• Bake, broil, or grill the salmon skin-side down to allow rendered fat from the gray layer to baste the fish as it cooks.

• Cook over lower heat to prevent the fatty gray layer from becoming overly browned or crispy.

• Make salmon burgers or salmon cakes using the gray meat – the additional fat will keep them moist and add flavor.

• Use in soups, chowders, or stews – the smaller pieces will disintegrate into the broth for added nutrition.

• Smoke or cure the salmon to intensify the flavor of the gray layer.

• Sear skin-on salmon fillets in a pan, then flip and cook flesh side-down to cook the gray layer through – the skin protects the fat from overcooking.

The gray layer of salmon may not look very appealing, but it contains an impressive concentration of healthy fats, vitamins, minerals, and protein. While the taste and appearance may not suit all preferences, it is generally considered safe and nutritious to consume. Following cooking methods that work well with the high-fat gray layer can help you get the most nutritional benefit from this salmon meat.

So next time you prepare a salmon fillet, consider leaving that gray band of nutrition intact to get the most health perks from this fabulous fish. Just like the rest of the salmon, the gray part has a rightful place on your plate.