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