You just bought a beautiful salmon fillet at the market, ready to cook up a delicious dinner. But when you lay it on the counter, you notice a brownish stripe running through the pinkish-orange flesh. What is this weird stripe, and is your salmon still safe to eat? Let’s get to the bottom of this salmon mystery.
What Is the Brown Stripe on Salmon?
The thin brownish or gray line you sometimes see on a salmon fillet is a layer of fat called the fat line or belly flap. It is a layer of insulating fat that runs between the salmon’s skin and flesh
This fat line is completely natural and found on all salmon Here’s a quick overview
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Composition – The fat line is made up of omega-3 fatty acids and lipids that insulate the salmon’s internal organs.
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Purpose – It helps the salmon maintain body heat in frigid waters. The fat content also provides energy reserves.
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Location – It runs along the belly flap, closer to the skin than the flesh. It may appear as a stripe when viewing a cut fillet.
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Color – The fat line appears grayish brown compared to the orange-hued flesh. The color comes from the fatty acids, blood vessels, and pigments concentrated there.
Is the Fat Line Safe to Eat?
The brown fat line is 100% safe and edible on salmon. Here are some key facts:
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The fat line is a natural part of the salmon anatomy, not a sign of spoilage.
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It contains heart-healthy omega-3s and is considered very flavorful by some.
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The fat line gets cooked along with the rest of the salmon fillet when prepared properly.
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While harmless, the fat line can be trimmed off before cooking if desired for aesthetic reasons or to reduce overall fat content.
So while the fat line may not look as pretty as the coral-colored flesh, it is nutritious and safe for consumption. The brown stripe alone is not a cause for concern.
What Else Could the Brown Stripe Be?
While usually just the benign fat line, there are a couple other possibilities for a brown stripe on salmon:
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Bruising – Impacts that burst blood vessels under the skin can cause reddish-brown bruising. Still safe to eat when cooked.
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Bloodline – The blood vessels running along the backbone may leave a reddish stripe. Also harmless but some find it less appealing.
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Oxidation – Chemical reactions with oxygen that make the fat rancid can discolor the fat line to yellow-brown. Usually accompanied by an off smell.
So inspect closely to determine if it’s just the common fat line or another condition. When in doubt, apply the nose test and discard any foul smelling salmon.
Storing Salmon with the Fat Line
Follow these tips to keep salmon with the fat line fresh:
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Keep raw salmon chilled at 38°F or below. Use within 2 days.
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Wrap tightly in plastic to limit air exposure and prevent surface oxidation.
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Store cooked salmon for only 2-3 days in the refrigerator. Eat freeze for longer storage.
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Place on bottom shelf of fridge where colder to slow fat oxidation.
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Pack cooked salmon in an airtight container submerged in liquid to prevent discoloration.
Proper chilling and protection from air prolongs the salmon’s shelf life and keeps the fat line from worsening in color and odor.
Preparing Salmon with the Fat Line
You can cook salmon with the brown fat line intact using these techniques:
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Roast, grill, pan sear, or broil salmon with the skin on to allow fat to drain away while cooking.
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Poach in liquid or wrap in foil to steam salmon gently and evenly cook the fat line through.
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Avoid high heat/long cook times that make the fat line oily or rancid tasting.
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Cure salmon into gravlax or lox to tenderize and impart flavor throughout the fat line.
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Use strong spices or sauces to mask any off flavors from the fat if discolored or smelly.
With the proper handling, preparation, and cooking, you can still achieve delicious results from salmon containing the dark fat line stripe.
The Takeaway on Salmon’s Fat Line
Seeing a thin brown fatty stripe on your salmon fillet may give you pause, but having an understanding of what causes it should put your worries at ease. The benign fat line is no reason to discard your salmon. With proper storage and cooking, salmon’s fat line can become an enjoyable part of this omega-3-rich fish.
Is It Safe to Eat?
Yes, the brown part on salmon is perfectly safe to eat. In fact, some people consider it a delicacy due to its rich flavor. The fat line contains healthy omega-3 fatty acids, which are beneficial for heart health. However, if the appearance of the fat line bothers you, it can be easily removed before cooking.
What Causes the Brown Part?
The brown part on salmon is known as the “fat line” or “blood line. ” It is a natural occurrence in the fish and is not a cause for concern. The coloration is due to the presence of fat and blood vessels in that area of the fish. Some types of salmon have a fat line that stands out more than others, and the strength of the line can change from fish to fish.
Mistakes Everyone Makes When Cooking Salmon
FAQ
What is the brown stripe on salmon?
Is it okay to eat brown salmon?
What are the brown lines in cooked salmon?
Can you eat brown smoked salmon?
Why does my salmon look gray when cooked?
If you have cooked salmon or even just had it served before you, then you must have noticed a distinctly gray area, which is of a sharper contrast to the pink hue of other parts of the salmon. Unlike the common misconception that this gray part may be a sign of the fish being unfresh, experts say it is an absolutely normal occurrence.
What is the gray part of salmon?
The gray portion of tissue you refer to is a fatty deposit rich in omega-3 fatty acids and low in the natural pink pigments found in the rest of the fish. To get a handle on how the gray area affects flavor, we oven-roasted several fillets of salmon, then removed the gray portion from half of them and left it intact on the others.
How does the gray part of salmon affect flavor?
To get a handle on how the gray area affects flavor, we oven-roasted several fillets of salmon, then removed the gray portion from half of them and left it intact on the others. Only a few discerning tasters noted that the samples with the gray substance had an ever-so-slightly fishier flavor; most couldn’t tell the difference.
How do you tell if salmon is gray?
The report reads: “Only a few discerning tasters noted that the samples with the gray substance had an ever-so-slightly fishier flavor; most couldn’t tell the difference.” Fortunately, this gray area can easily be removed by first peeling the skin of the cooked salmon and then scraping it away with a knife.