Smoked Salmon - is there a difference in taste / flavour depending on which PART of the salmon you are eating?

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Jan 21st, 2021 9:40 pm

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Dec 18th, 2020 11:38 am

toram23901 [OP]: Deal Addict; Jun 3, 2010; 1339 posts; 959 upvotes; Richmond Hill

Dec 18th, 2020 11:38 am

Smoked Salmon - is there a difference in taste / flavour depending on which PART of the salmon you are eating?

I am wondering in the world of smoked salmon, when I see places smoke it, they smoke the whole salmon filet...both halves of the fish - deboned. A pretty big slab.

I understand that different salmon would produce different end products...this I get.

BUT, after smoking it, is there a difference in flavour between having slices closer to the tail as compared to slices closer to the head or from the middle?

I ask this because when I look at the Kristapson's site (HERE), they specifically say which part of the salmon the specific slices come from. And it looks like the tail slices are the most expensive.

Price profile is:

$12 for 150g of tail slices
$24 for 250g of gill area slices
$46 for 500g of mid section slices

So...I was wondering if there is anyone who knows why there is a price difference like this...and if there is actually a taste difference between the "cuts" of the fish?

25 replies

Dec 18th, 2020 1:00 pm

gr8dlr: Deal Expert; Sep 1, 2005; 20785 posts; 16146 upvotes; Markham

Dec 18th, 2020 1:00 pm

Never done a taste test but tail is smaller so not so nice visually and maybe it could be tougher??due to more work.
The mid would be most consistent visually obviously.
Gill area is fattier which is why you see Salmon "collar" on some resto menus.

If you're going to eat it not for entertain, maybe buy the tail which is cheapest.

If you're going there, ask them the same question and then ask them for a tasting sample from each section!!!

We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!

Dec 18th, 2020 1:32 pm

Cough: Deal Fanatic; Dec 9, 2003; 5095 posts; 931 upvotes; Calgary

Dec 18th, 2020 1:32 pm

Those are not different prices because of quality. They are different based on the amount of meat. Smaller amounts always cost more per ounce....

I apologize for offending sensitivities of alt right, alt left, or anyone in the middle, for humor or perspectives, for my maturity and occasional errors. I apologize for misunderstandings on gender, religion, politics, race or deals.

Dec 18th, 2020 1:40 pm

playnicee1: Deal Expert; Feb 9, 2012; 21235 posts; 8330 upvotes; Toronto

Dec 18th, 2020 1:40 pm

Cough wrote: ↑ Those are not different prices because of quality. They are different based on the amount of meat. Smaller amounts always cost more per ounce....

Normally I'd argue that point, but the 50g size I'm thinking of currently (sold cheap at Giant Tiger) is sold frozen, not fresh, so my point ends up being moot.

If it ain't broke, don't fix it!

Dec 18th, 2020 3:57 pm

rjp123: Member; May 1, 2007; 416 posts; 208 upvotes; Toronto

Dec 18th, 2020 3:57 pm

Those little packages that are frozen onto foil cardstock are typically all the same as long as it is the same type of salmon. I'd just go with what is least expensive.

Dec 18th, 2020 4:33 pm

DiceMan: Deal Fanatic; Aug 16, 2010; 7315 posts; 4603 upvotes; Between Countries

Dec 18th, 2020 4:33 pm

I've always got the impression that the tail end of a salmon filet was more fatty. IMO, the best part is the middle where you get the best taste, texture, and aesthetics.

Shameless and annoying "I-can-do-it cheaper-myself" plug. $8/lb on sale salmon fillet is $16 for a 2 lb fillet = ~$1.75/100g. Easier than you might think.
.

+6

Dec 18th, 2020 9:01 pm

Mulder and Scully: Deal Fanatic; Aug 3, 2006; 5291 posts; 2371 upvotes

Dec 18th, 2020 9:01 pm

toram23901 wrote: ↑ I ask this because when I look at the Kristapson's site (HERE), they specifically say which part of the salmon the specific slices come from. And it looks like the tail slices are the most expensive.
Price profile is:
$12 for 150g of tail slices
$24 for 250g of gill area slices
$46 for 500g of mid section slices
So...I was wondering if there is anyone who knows why there is a price difference like this...and if there is actually a taste difference between the "cuts" of the fish?

On a $/100g ratio the smaller size costs more per 100g. In this case there's also less saleable meat from the tail hence the smaller portion size.
The larger size costs less because you're buying more. In this case there's also more saleable meat from the mid section hence the larger portion size. The $/100g of the mid section and gill area are almost the same.

The similar principle would apply if you were buying say cheese in small portion (costs more) or a large portion (costs less) with both options. Or say shopping at any supermarket (single quantity) compared to Costco (large quantities).

Dec 19th, 2020 3:46 pm

gr8dlr: Deal Expert; Sep 1, 2005; 20785 posts; 16146 upvotes; Markham

Dec 19th, 2020 3:46 pm

DiceMan wrote: ↑ I've always got the impression that the tail end of a salmon filet was more fatty. IMO, the best part is the middle where you get the best taste, texture, and aesthetics.

Shameless and annoying "I-can-do-it cheaper-myself" plug. $8/lb on sale salmon fillet is $16 for a 2 lb fillet = ~$1.75/100g. Easier than you might think.
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20190517_234758.jpg20190518_114006.jpg

Nice cold smoke.

I usually do Gravlax, which is cured salmon.

Last edited by gr8dlr on Jan 8th, 2021 11:18 am, edited 1 time in total.

We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!

+1

Jan 7th, 2021 3:18 pm

nataliya64605: Sr. Member; Apr 4, 2012; 615 posts; 311 upvotes; Toronto

Jan 7th, 2021 3:18 pm

DiceMan wrote: ↑ I've always got the impression that the tail end of a salmon filet was more fatty. IMO, the best part is the middle where you get the best taste, texture, and aesthetics.

Shameless and annoying "I-can-do-it cheaper-myself" plug. $8/lb on sale salmon fillet is $16 for a 2 lb fillet = ~$1.75/100g. Easier than you might think.
.
20190517_234758.jpg20190518_114006.jpg

Looks good.
I use the same pellet tray in my Kamado. I got a cured Salmon in the fridge now, so ill try to take some pics for the BBQ thread if i can remember.

+1

Jan 7th, 2021 5:53 pm

Gutty96: Deal Guru; Jun 24, 2006; 14840 posts; 9909 upvotes

Jan 7th, 2021 5:53 pm

DiceMan wrote: ↑ I've always got the impression that the tail end of a salmon filet was more fatty. IMO, the best part is the middle where you get the best taste, texture, and aesthetics.

Shameless and annoying "I-can-do-it cheaper-myself" plug. $8/lb on sale salmon fillet is $16 for a 2 lb fillet = ~$1.75/100g. Easier than you might think.
.
20190517_234758.jpg20190518_114006.jpg

So hang on, are the pellets the only "heat" in there?

Pretty sure I have that same pellet box...... Might need to give this a try.

+1

Jan 7th, 2021 6:16 pm

DiceMan: Deal Fanatic; Aug 16, 2010; 7315 posts; 4603 upvotes; Between Countries

Jan 7th, 2021 6:16 pm

nataliya64605 wrote: ↑

Looks good.
I use the same pellet tray in my Kamado. I got a cured Salmon in the fridge now, so ill try to take some pics for the BBQ thread if i can remember.

Please do. As far as I can tell, I'm the only one here who does cold smoked salmon so I'd love to see your results and compare notes.

Gutty96 wrote: ↑ So hang on, are the pellets the only "heat" in there?

Pretty sure I have that same pellet box...... Might need to give this a try.

Yes, the smoke tray is the only heat in that picture. It's the A-MAZE-N Pellet Tray. That's why I only do cold smoked salmon in winter - can't get temperatures safely low enough in summer. BTW, the salmon is already edible before smoking by the wet or dry curing (I do dry by packing it in salt).

Jan 7th, 2021 6:32 pm

Gutty96: Deal Guru; Jun 24, 2006; 14840 posts; 9909 upvotes

Jan 7th, 2021 6:32 pm

DiceMan wrote: ↑ Please do. As far as I can tell, I'm the only one here who does cold smoked salmon so I'd love to see your results and compare notes.

Yes, the smoke tray is the only heat in that picture. It's the A-MAZE-N Pellet Tray. That's why I only do cold smoked salmon in winter - can't get temperatures safely low enough in summer. BTW, the salmon is already edible before smoking by the wet or dry curing (I do dry by packing it in salt).

Found the smoker in the old gas grill.... Lol.

Need more details on the process, and will keep an eye for a sale.

Images

Jan 7th, 2021 7:31 pm

Cough: Deal Fanatic; Dec 9, 2003; 5095 posts; 931 upvotes; Calgary

Jan 7th, 2021 7:31 pm

DiceMan wrote: ↑ Please do. As far as I can tell, I'm the only one here who does cold smoked salmon so I'd love to see your results and compare notes.

Yes, the smoke tray is the only heat in that picture. It's the A-MAZE-N Pellet Tray. That's why I only do cold smoked salmon in winter - can't get temperatures safely low enough in summer. BTW, the salmon is already edible before smoking by the wet or dry curing (I do dry by packing it in salt).

I do cold smoked on my Traeger. As you, I just do it when weather is cool. Even at low setting I turn the smoker off frequently to keep cool and smokey.

+1

Jan 7th, 2021 10:43 pm

XmasTreelights: Banned; Dec 1, 2020; 862 posts; 344 upvotes; Moderators lick khun…

Jan 7th, 2021 10:43 pm

gr8dlr wrote: ↑ Nice cold smoke.

I usually do graves lox which is cured salmon.

I have found cold water wild salmon that spend some time in the cold northern Pacific ocean have the highest fat content and the the belly is the best. But once smoked or cured, I find it more difficult to discern.

Not to sound like a jerk, but do you mean Gravlax, like swedish style, I'd pronounce it in swedish too, but it is a specific type of curing, namely, salt-dill-sugar cure.

What kind of cure do you do?

I like any type of salmon but I'm now more mindful of sustainable and farming methods and location but find it even more difficult to buy with full knowledge.

Just my 2 cents.

Jan 7th, 2021 11:47 pm

The__Rock: Sr. Member; Oct 22, 2007; 773 posts; 1000 upvotes

Jan 7th, 2021 11:47 pm

my wife refuses to eat the dark bits - says it tastes different.

Jan 8th, 2021 11:17 am

gr8dlr: Deal Expert; Sep 1, 2005; 20785 posts; 16146 upvotes; Markham

Jan 8th, 2021 11:17 am

XmasTreelights wrote: ↑ I have found cold water wild salmon that spend some time in the cold northern Pacific ocean have the highest fat content and the the belly is the best. But once smoked or cured, I find it more difficult to discern.

Not to sound like a jerk, but do you mean Gravlax, like swedish style, I'd pronounce it in swedish too, but it is a specific type of curing, namely, salt-dill-sugar cure.

What kind of cure do you do?

I like any type of salmon but I'm now more mindful of sustainable and farming methods and location but find it even more difficult to buy with full knowledge.

Just my 2 cents.

Bad spelling on my part....Gravlax is what I do. You can vary the other stuff besides salt/sugar. Other stuff: beets, allspice, gin etc.

Ppl need to experiment how long and how much you cure it for because I've found online recipes quoting 3 days which I find way way too long.

We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!

+1

Jan 8th, 2021 12:44 pm

XmasTreelights: Banned; Dec 1, 2020; 862 posts; 344 upvotes; Moderators lick khun…

Jan 8th, 2021 12:44 pm

gr8dlr wrote: ↑ Bad spelling on my part....Gravlax is what I do. You can vary the other stuff besides salt/sugar. Other stuff: beets, allspice, gin etc.

Ppl need to experiment how long and how much you cure it for because I've found online recipes quoting 3 days which I find way way too long.

My swedish friends are impatient. They do it in morning day one eat dinner etc next day. But really cover the think almost entirely.

Jan 8th, 2021 12:55 pm

gr8dlr: Deal Expert; Sep 1, 2005; 20785 posts; 16146 upvotes; Markham

Jan 8th, 2021 12:55 pm

XmasTreelights wrote: ↑ My swedish friends are impatient. They do it in morning day one eat dinner etc next day. But really cover the think almost entirely.

Saw a hack to cure it in one hour.... Slice fish and then cure it. On my to try list.

We're all bozos on the bus until we find a way to express ourselves...

Failure is always an option...just not the preferred one!

Jan 8th, 2021 1:06 pm

nataliya64605: Sr. Member; Apr 4, 2012; 615 posts; 311 upvotes; Toronto

Jan 8th, 2021 1:06 pm

DiceMan wrote: ↑ Please do. As far as I can tell, I'm the only one here who does cold smoked salmon so I'd love to see your results and compare notes.

I took pics last night so will add to the BBQ thrread shortly, came out good.

I did 2.6 lbs Atlantic salmon tail end ( I've only done wild Sockeye and Atlantic in the past). Nothing fancy with ingredients, just a cup of salt, cup of brown sugar for the cure and Alderwood smoke.
42 hour cure, soaked and rinsed, air dried in fridge for a few hours and 9 hour smoke.

+1

Jan 8th, 2021 1:11 pm

DiceMan: Deal Fanatic; Aug 16, 2010; 7315 posts; 4603 upvotes; Between Countries

Jan 8th, 2021 1:11 pm

XmasTreelights wrote: ↑ My swedish friends are impatient. They do it in morning day one eat dinner etc next day. But really cover the think almost entirely.

gr8dlr wrote: ↑ Saw a hack to cure it in one hour.... Slice fish and then cure it. On my to try list.

I cure my whole salmon filet for about 24 hours. Dry cure with a lot of salt and sugar entirely covering the filet. Yeah, I think three days is way too much. After a single day, there is a whole lot of liquid that gets drawn out. I've seen the one hour cure online but haven't tried it. If I recall, they pre-cut the pieces thicker than I would for smoked salmon / lox. I would think a totally raw filet would be more difficult to slice thin than a cured one.

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