Why is there grey meat in salmon?
Jan Meriss Alfonso Assistant at Ike Cella Nutrition Coaching When you buy salmon, you may notice some gray meat. It's a sign that the fish has been weakened by a virus. You can remove the gray substance with a knife. The difference in flavor is minimal. You can also remove the skin completely. Either way, the process is the same. Black-spotted salmon Black-spotted salmon isn't necessarily unsafe to eat. The spots are pigments, including melanin, that salmon produce in response to a virus or other disturbances. It's generally safe to eat salmon with these spots, as long as you cook it thoroughly. Some people are bothered by the spots, but they don't affect the taste or texture of the meat. The dark, gray meat of salmon is the "fat line." While salmon fat varies in thickness, it's a common feature among all species. While the meat in this part of the salmon isn't as high in natural pink pigments, it is a source of healthy omega-3 fatty acids. During t...