Why Does My Salmon Have A Brown Stripe?

Salmon is one of the most popular and nutritious fish available. However, when preparing salmon at home, you may notice a brown or gray line running through the flesh. This brown stripe naturally occurs in salmon and is harmless, but it can be unappetizing. Here’s an explanation of what causes this brown stripe and whether your salmon is still safe to eat.

What Causes the Brown Stripe?

The brown or gray line that sometimes appears in salmon is a layer of fat called the fat line or blood line. It lies between the skin and the flesh. This fat content makes salmon an especially oily and nutrient-dense fish.

All salmon contain this fat line to some degree However, it is more visible in some salmon than others depending on

• Species – Some species like sockeye salmon have more prominent fat lines.

• Diet – Salmon that eat more prey fish like herring tend to have fattier flesh and more distinct fat lines.

• Spawning – Spawning salmon use up fat reserves for energy, decreasing fat line prominence.

• Farm-raised vs. wild – Farm-raised salmon are fed high-fat pellets to encourage rapid growth, so they can have very visible fat lines.

So if your salmon has a particularly wide or dark brown stripe, it may simply be an especially fatty piece of fish. The fat line does not indicate spoiled or contaminated salmon.

Is Salmon With a Brown Stripe Safe to Eat?

The fat line itself is completely harmless and safe to consume. Some people even consider it the most flavorful part of the salmon! However, take caution if the brown color extends beyond the fat line into the flesh.

Signs your salmon may be spoiled:

• Brown tint spreading through the flesh
• Slimy texture
• Fishy or sour smell
• Mold growth

Safe salmon should still have firm, glistening flesh with no off odors. As long as the brown color is confined to the fat line, the salmon is fine to cook and eat. Simply trim off the fat line before cooking if desired.

Discard any salmon with widespread brown discoloration, soft mushy texture, or foul odors. When in doubt, remember “when fish looks funky, throw it in the trash not in your tummy.”

Cooking and Serving Salmon With a Fat Line

If your salmon has a particularly wide or dark fat line, here are some tips for preparation:

• Trim it off – Use a sharp fillet knife to slice under the fat line, removing it completely.

• Cook it skin-side down – Place the salmon flesh-side up so the brown stripe is less visible.

• Broil, grill, or pan-sear – High-heat cooking can melt out some of the fat.

• Flavor it up – Strong flavors like teriyaki, pesto, or spicy rubs help disguise the fat line.

• Chop it up – Dice, flake, or blend salmon to distribute the fat evenly. Great for salmon patties or dips.

• Can it – Canned salmon has the fat line blended throughout, making it less noticeable.

• Smoke it – Smoking salmon imparts delicious flavor while rendering some fat.

As long as the brown stripe is just the innocuous fat line, your salmon is still tasty and nutritious. With strategic trimming, cooking, and seasoning, you can make that salmon shine on the dinner plate.

The fat line is simply part of the salmon’s natural structure. While an especially wide or dark stripe may not look appetizing, rest assured it is safe, healthy fish. With a few preparation tips, you can serve up a delicious salmon meal and feel good about getting all those beneficial omega-3s. So next time salmon stakes show up with a brown stripe, don’t be afraid to cook up this nutritious fish. Just use your nose, eyes and common sense to determine if it’s still fresh. With a few preparation adjustments, you can outsmart that fat line and enjoy delicious, healthy salmon.