Best Bits and Pieces of a Big Fish

The tip of the belly is a cut you hardly every see in restaurants, except Japanese ones.  There is maybe 3-4 oz of it in a 10lb fish, most fish markets probably just throw it away.  For me, it is the best part.  Whenever I open up a whole salmon, the first thing after I finish is to cook up the trimmed belly.  I just salt it lightly the sear with a little oil in a very hot pan.  In just a few minutes the skin is crisped and the meat browned, the centre remains moist and tasty as can be. This is a coho I bought today.