Fish
Belly
Salmon belly cut from the fillet is the softer, oilier lower third of the side, trimmed as a strip rather than left on a full fillet. It is the piece sushi counters sell as harasu and the strip smokers salt for the richest cold-smoked slices. Score the skin lightly if grilling, or cure with salt and sugar for a day before cold smoke. Keep pieces cold and use quickly—high fat means faster oxidation than leaner loin meat.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Belly strips were set aside from salmon sides for separate curing and smoking in North Pacific foodways.
Japanese retail packaging made salmon belly a labelled product distinct from centre fillet.
Online fishmongers and meal kits sold pre-trimmed salmon belly for home grilling and sashimi.