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A cold smoke salmon question, having cured and smoked a side when slicing it there seems to be a 'grey' area running through the middle of the fish which is slightly tougher than the rest of the flesh, am I doing something wrong or do I need to change the cure/smoke to negate it ?

 
 
 
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wade is in Iceland.  It is fine the grey  tissue is part and parcel of salmon. I guess it depends if farmed or wild etc. but it is fine to eat or if you want cut it out. photo?

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On 12/8/2018 at 12:29 AM, Martyn Catanach said:

A cold smoke salmon question, having cured and smoked a side when slicing it there seems to be a 'grey' area running through the middle of the fish which is slightly tougher than the rest of the flesh, am I doing something wrong or do I need to change the cure/smoke to negate it ?

 

10:20am here and it is just getting light...

You are doing nothing wrong. This is the natural colour of the fish lateral line. It is fine to eat, however I remove it for aesthetic reasons when I package it for selling.

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I always just eat it. Can’t tell the difference. Some people just don’t like the look and discard it. What a waste! Yes if “giving “ it away I ask if they want these bits. Most are quite happy.

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