hat brownish-gray layer between the skin and flesh is called the salmon fat line or gray-brown muscle band.
🔹 This layer contains myoglobin, a protein that helps salmon swim long distances. 🔹 It’s rich in fat and omega-3s, but has a stronger taste than the rest of the fish.
✅ Yes, it’s completely safe to eat! ❌ Some people remove it due to its stronger, fishier taste.
🔹 If you prefer a milder flavor, you can trim it off before or after cooking. 🔹 Leaving it on retains extra nutrients and moisture!
🔥 Grill or roast with strong seasonings like lemon, garlic, or spices to balance the flavor. 🥢 Pair with sauces to enhance taste, like teriyaki or honey mustard.
🐟 Wild salmon tend to have less of this layer compared to farmed salmon because they swim longer distances!
✔ Now you know—the gray layer is edible and nutritious! 📢 Do you eat it or remove it? Let us know in the comments!