Filet-O-Fish. Cod fillet fish and chips. Tuna steaks. Filleted trout. Salmon fillets. Many continental Americans don’t eat much seafood as it is. When they do, it’s often in filleted form. No shade to fillets, but people are missing out on the best part.
On special now at Masa’s “Yatai” by Komitori in the Friendly Street food pod is smoked salmon collar, the rich, fatty part just behind its gills. As described by Bon Appétit, the bony, oft-thrown away section features flesh sandwiched between bone and fatty lining inside of its skin. The oil-rich, salty salmon is a meateater s dream.