Where in the salmon fillet is the most concentrated flavor found, often described using terms like 'iron-y' or 'earthy'?
Answer
The area directly adjacent to the backbone (the darker meat or bloodline)
Flavor concentration in salmon is not uniform throughout the fillet; similar to beef cuts, specific areas hold more intensity. The region immediately next to the backbone, frequently called the bloodline or darker meat, harbors the most concentrated flavor elements. This darker strip has a stronger taste profile, often carrying notes described as earthy or even slightly iron-y due to its higher concentration of myoglobin compared to the lighter, outer muscle tissue. Chefs often point to this strip when discussing the absolute most flavorful part of the fish.
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