The question of whether you can eat the grey part of salmon is common among home cooks. Seeing a thin, dark grey or brownish layer of flesh next to the skin of a perfectly pink fillet can raise concerns about its edibility. However, this is a normal, and even nutritious, part of the fish. Understanding what this layer is, why it looks different, and how it affects the flavor can help you decide whether to enjoy it or remove it.
What is the grey part of salmon?
That grey or brownish-red portion of flesh is most accurately described as a fatty deposit and the fish's lateral line muscle tissue. This muscle is used for sustained swimming and is therefore rich in blood vessels, fats, and nutrients, which is why it looks darker than the main fillet.
The 'bloodline' myth and reality
While some people refer to this strip as the "bloodline," it's not a vein of clotted blood. It is a highly-vascularized section of slow-twitch muscle tissue that has a different composition from the rest of the pink flesh. This is similar to how dark meat in poultry differs from white meat; it's denser, fattier, and has a more pronounced flavor.
Nutritional benefits of the grey part of salmon
Far from being undesirable, the grey layer is one of the most nutrient-dense parts of the salmon.
- Packed with Omega-3 Fatty Acids: The grey fatty tissue contains a very high concentration of omega-3s, specifically EPA and DHA, which are well-known for their heart-healthy properties.
- Rich in Nutrients: In addition to omega-3s, this part of the fish is also a good source of vitamin D and B vitamins.
- Energy Reserves: In the wild, this fatty layer serves as the fish's primary energy reservoir, which is why it is so rich in fats and oils.
Considerations for farmed vs. wild salmon
The nutritional value can be affected by the fish's environment. The grey fatty layer in farm-raised salmon may contain higher levels of certain environmental pollutants, depending on the farming location and feed quality. Most canned salmon, however, is wild, making its grey layer a reliable source of healthy fats. Regardless, for most individuals, the health benefits of consuming the omega-3s outweigh the minimal risks.
Flavor and texture differences
The most common reason people choose to remove the grey part is due to its flavor. It has a more intense, distinctly "fishy" taste compared to the milder pink flesh. It also has a softer, oilier texture, which can be less appealing to some palates.
Taste testers at America's Test Kitchen found that while the flavor was slightly different, most people couldn't tell the difference in a blind taste test. This suggests that the strong flavor is often a psychological factor for many.
How to handle the grey part of salmon
To eat or not to eat: a comparison
| Feature | Eating the Grey Part | Removing the Grey Part |
|---|---|---|
| Nutritional Value | High in omega-3s, vitamin D, and B vitamins. | Significantly reduced omega-3 and nutrient intake. |
| Flavor Profile | Stronger, more intense "fishy" flavor. | Milder, more delicate salmon flavor. |
| Texture | Softer and oilier than the pink flesh. | Firmer, more uniform texture. |
| Preparation Effort | No extra preparation needed. | Requires scraping or trimming with a knife after cooking or before. |
| Food Waste | No waste; utilizes the entire fillet. | Creates food waste; discards a healthy, edible portion. |
How to remove the grey part
If you prefer not to eat the grey part, it is very easy to remove.
- Cook the salmon first. It is often easiest to remove after the fish is cooked, as the skin and grey layer will separate more easily.
- Peel off the skin. Once cooked, the skin should pull away cleanly.
- Scrape with a knife. Use the back of a knife to scrape the grey, fatty layer away from the pink flesh. The softer tissue will come off with little effort.
- Discard or repurpose. While some may discard the scraped-off portion, it can be repurposed into things like fish broth or cat food if you choose not to eat it yourself.
Can you eat the grey part of salmon? Conclusion
Ultimately, the decision to eat the grey part of salmon comes down to personal preference regarding taste and texture. Nutritionally, it is completely safe and actually more concentrated with heart-healthy omega-3s than the rest of the fillet. While it may have a stronger flavor, many people find the difference to be negligible, and the nutritional boost is significant. If the taste or texture is not to your liking, it can be easily scraped away. For those who want to maximize the health benefits of their salmon, leaving the grey layer intact is a smart and healthy choice.
This article provides general information and should not be considered medical advice. Always consult with a healthcare professional regarding specific health concerns. The full article from America's Test Kitchen discusses this topic in more detail.
