Is it OK to eat the gray part of salmon?

Chef's answer
Is it okay to eat? A: Salmon (and other fish) develop a gray-brown layer of insulating fat between their skin and flesh. ... Yes, it's okay to eat it, though some people dislike the intense flavor. Like the fat deposited within the flesh, this gray layer contains heart-healthy omega-3 fatty acids.
Frequently asked Questions 🎓
A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.
Reheat your lobster in the microwave You can also reheat lobster in the microwave. If the lobster has its shell, wrap it in damp (but not soaking wet) paper towels. Skip this step if you're just reheating the meat. Microwave for a minute or two.
A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.
The USDA now lists 145 F as its recommended safe minimum cooking temperature for fresh pork. ... A pork loin cooked to 145 F might look a little bit pink in the middle, but that's perfectly all right. In fact, it's great.
It's fine. Please, don't keep cooking it. The only thing grosser than a whole bunch of albumin is a whole bunch of dry, overcooked salmon. Again, neither will kill you.
A ground beef patty or meatloaf cooked to the required temperature of 160 F (71 C) is safe. Yet under certain conditions it may still be pink in color. ... This too can combine with the myoglobin in meat, causing it to retain its pink color (though usually just on the surface) even when well cooked..
A salmon a day keeps the doctor away. Maybe that's not quite true, but to hear registered dietitians talk about the fish, it definitely gets a nutritional gold star. Everyone from chefs to dietitians to seafood purveyors and retailers agree that both farmed and wild-caught salmon are desirable, delicious and healthful.
A few more cooking questions 📍