I served grilled salmon every Friday in the summer at the BBQ. saved up all the salmon trimmings and made 180 portions of Salmon lasagna. nobody wanted it, it was heartbreaking, and absolutely delicious
braedoluciano
I used to save em all up and make salmon burgers with homemade tartar sauce . Damn crime throwing that away
Affectionate_Elk_272
if your job throws bellies away, they aren’t remotely a serious restaurant.
i’ve worked in dive irish restaurants that even knew how to use that.
immersemeinnature
Salmon belly in the TRASH?!?
Rosalind_Whirlwind
Throwing away any usable part of an animal feels not only wasteful, but ungrateful for what the animal gave us. In the Pacific Northwest, where I was originally from, if you’re lucky, you can run into somebody who is indigenous and selling fresh caught salmon off the back of a truck.
Once I got a pound of raw salmon caviar for $15. That’s when I learned how to pack it in salt. Also, it’s really hard to get the membranes off of it. From the way she reacted, it seems like it was hard for her to sell the eggs. I was like, that’s caviar. Fresh caviar. Wtf? I froze it in half pint jars.
I used to make this vermicelli dish full of salmon eggs. Think like Singapore style noodles with a slightly different flavor profile. Those were the days.
I also tend to judge the quality of a sushi restaurant by whether they serve the collar. Particularly if they serve yellowtail collar.
Joshmeisterino
I use them every weekend for salmon Benedict. Fish gets cut Thursday, bellies get served for brunch til we sell out.
Percolatio
I’ve always tried to find the best way to utilize salmon bellies (and skin if possible) regularly on a base menu, hopefully selling at the same speed as regular salmon.
So far I’ve tried pate/mousse, salmon “floss”, salmon cakes, and salmon belly tacos. So far the belly tacos with mango pico have been the easiest and sold the best.. to the point I had to break down primarily for the belly or shred a regular salmon filet for these tacos.
There has to be something I’m not thinking of
Unusualshrub003
It’s always been my dream to make a pair of salmon skin boots.
MultiColoredMullet
I had a job that did that. I immediately asked for salmon duty all the time and would take home 2-5lbs a couple times per week. Would freezer bag portions. I ate so many rice bowls and ochazuke and sushi bake. Made a bitchin chowder once – the high fat content made the creaminess even richer.
As a super broke ass line cook at the time I was so happy. I was eating so well. I always had cooked rice (or a batch to make) so my go to after a long shitty day for a fast meal would be to quickly thaw a portioned bag under running water, prep some fresh veggies quick (cucumber, carrot, cabbage, shaved onion), and then super quick sautee the fish with a splash of soy and mirin. Some shredded (or just busted up sheets) of nori and togarashi for garnish.
It was such a fuckin rad privilege to have such an inexpensive EASY ten minute meal that was always incredible, satisfying, and not too greasy.
Reasonable_Oil_2765
Salmon bellies are one of my favorite kinds of fish,
chocolatecroissant9
Delicious!
Thank you for saving them.
koookiekrisp
Best use of salmon bellies is smoking them, best things I’ve ever eaten. Year ago our fishing tour guide captain brought a smoker on board for the sole reason of making smoked salmon bellies (bolted it to the boat and everything, wild guy).
DE4DHE4D81
Their chosen loss. Pass go collect $200. Hats off to you good sir
Dr3w_city89
I used to get Ora King Salmon filets at of my last job and I would always use the belly for a crudo. I’d use all the other scraps for my lunch lol
Perfect_Entertainer7
That looks delish
Charlie2and4
“Are you gonna eat your skin?”
Margali
The frell? Bet they throw away the cod heads too
CommodusIlI
I worked in a meat dept for 6 years and was obsessed with these. If a customer wanted me to trim the belly off their whole salmons I would gladly trim it and buy them. Everyone else would just deny the customer. Its like man these are the best!
gharr87
We save salmon bellies, cure then smoke them and make salmon dip. Waste not want not.
Efficient-Lack-9776
Nice. See if they toss the collar too. That’s my fav
24 Comments
Waste not, want not.
As long as they don’t mind…
(*whispers to myself* “What a waste”)
Then good on you!
[https://www.reddit.com/r/Chefit/comments/ysg175/why_is_salmon_belly_thrown_out/](https://www.reddit.com/r/Chefit/comments/ysg175/why_is_salmon_belly_thrown_out/)
Whaaaattt!!!!!!
They turf them???
That’s the best part
I served grilled salmon every Friday in the summer at the BBQ. saved up all the salmon trimmings and made 180 portions of Salmon lasagna. nobody wanted it, it was heartbreaking, and absolutely delicious
I used to save em all up and make salmon burgers with homemade tartar sauce . Damn crime throwing that away
if your job throws bellies away, they aren’t remotely a serious restaurant.
i’ve worked in dive irish restaurants that even knew how to use that.
Salmon belly in the TRASH?!?
Throwing away any usable part of an animal feels not only wasteful, but ungrateful for what the animal gave us. In the Pacific Northwest, where I was originally from, if you’re lucky, you can run into somebody who is indigenous and selling fresh caught salmon off the back of a truck.
Once I got a pound of raw salmon caviar for $15. That’s when I learned how to pack it in salt. Also, it’s really hard to get the membranes off of it. From the way she reacted, it seems like it was hard for her to sell the eggs. I was like, that’s caviar. Fresh caviar. Wtf? I froze it in half pint jars.
I used to make this vermicelli dish full of salmon eggs. Think like Singapore style noodles with a slightly different flavor profile. Those were the days.
I also tend to judge the quality of a sushi restaurant by whether they serve the collar. Particularly if they serve yellowtail collar.
I use them every weekend for salmon Benedict. Fish gets cut Thursday, bellies get served for brunch til we sell out.
I’ve always tried to find the best way to utilize salmon bellies (and skin if possible) regularly on a base menu, hopefully selling at the same speed as regular salmon.
So far I’ve tried pate/mousse, salmon “floss”, salmon cakes, and salmon belly tacos.
So far the belly tacos with mango pico have been the easiest and sold the best.. to the point I had to break down primarily for the belly or shred a regular salmon filet for these tacos.
There has to be something I’m not thinking of
It’s always been my dream to make a pair of salmon skin boots.
I had a job that did that. I immediately asked for salmon duty all the time and would take home 2-5lbs a couple times per week. Would freezer bag portions. I ate so many rice bowls and ochazuke and sushi bake. Made a bitchin chowder once – the high fat content made the creaminess even richer.
As a super broke ass line cook at the time I was so happy. I was eating so well. I always had cooked rice (or a batch to make) so my go to after a long shitty day for a fast meal would be to quickly thaw a portioned bag under running water, prep some fresh veggies quick (cucumber, carrot, cabbage, shaved onion), and then super quick sautee the fish with a splash of soy and mirin. Some shredded (or just busted up sheets) of nori and togarashi for garnish.
It was such a fuckin rad privilege to have such an inexpensive EASY ten minute meal that was always incredible, satisfying, and not too greasy.
Salmon bellies are one of my favorite kinds of fish,
Delicious!
Thank you for saving them.
Best use of salmon bellies is smoking them, best things I’ve ever eaten. Year ago our fishing tour guide captain brought a smoker on board for the sole reason of making smoked salmon bellies (bolted it to the boat and everything, wild guy).
Their chosen loss. Pass go collect $200. Hats off to you good sir
I used to get Ora King Salmon filets at of my last job and I would always use the belly for a crudo. I’d use all the other scraps for my lunch lol
That looks delish
“Are you gonna eat your skin?”
The frell? Bet they throw away the cod heads too
I worked in a meat dept for 6 years and was obsessed with these. If a customer wanted me to trim the belly off their whole salmons I would gladly trim it and buy them. Everyone else would just deny the customer. Its like man these are the best!
We save salmon bellies, cure then smoke them and make salmon dip. Waste not want not.
Nice. See if they toss the collar too. That’s my fav