Salmon Belly

The bellies of a salmon and they are actually known, by chefs, to be the best kept secret of the fish!

While most consumers tend to prefer neatly cut and packaged fillets, often displayed in fish markets, the belly of the fish is typically discarded. This is because it’s perceived as less visually appealing compared to the main fillet—it’s thinner and usually fattier. However, this often overlooked cut is not only delicious but also offers excellent nutritional value.

In Japanese cuisine, salmon belly (harasu) is considered a rare delicacy, highly sought after by sushi chefs and enthusiasts alike due to its limited availability. Harasu is the salmon counterpart to the renowned toro of tuna. The belly can be served as sashimi, dressed in a crudo style, or cut into cubes for a luxurious poke They are high in fat and omega-3 fatty acids, and is often used in sushi, poke bowls, and other dishes

• Flavor: Salmon belly is flavorful and rich in oil.
• Texture: Salmon belly has a smooth texture and tender mouthfeel.
• Omega-3s: Salmon belly has a high concentration of omega-3 fatty acids, which are good for heart health and brain development