Well, here’s what you’d see:
Starting from the top, we’ve got:
- Pale-orange/red flesh. This is the bulk of the matter, and
if you get your salmon fillets skinless, then it’s basically
all you’re left with. Depending on the species of salmon,
the color can vary from a deep, dark red to a paler orange-
pink. We’ll talk more in a moment about salmon flesh’s
cooking characteristics. Right above the meat, you’ll find
a layer of . . .
- Subcutaneous Fat. Depending on the species, the time of
year, the availability of food, and a number of other
factors, the thickness of the fat layer may vary, but all
salmon have it. It serves both as an energy store for the
fish and as a means of insulating its body from wide
temperature changes between the ocean waters and the
