Salmon Steak vs. Salmon Fillet
Is there an appreciable difference in quality/flavor between a salmon steak vs. a fillet? I always buy fillets, but those steaks look awfully tempting, if only because they're all the same thickness!
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As for overall taste/quality, the most important factors are freshness and the species/variety of the salmon (chinook, coho, etc.). For wild salmon, the location is important as is the time of the year (the meat is fattier and tastier during the salmon runs). Fish use that fat as an energy source during the tough migration to their freshwater spawning grounds.
Today, the first king salmon from this year's Copper River (Alaska) salmon run arrived by air in Seattle.
http://www.mercurynews.com/eat-drink-play/ci_29903393/copper-river-salmon-season-opens
amysarah brings up a good point about the convenience factor. If your dinner guests are fussy or inexperienced fish eaters, the fillets would be enjoyed more. For sure, there are expert fish eaters who have no problems dealing with bones.
The Japanese are one society that can handle this and their kids are taught at a very early age how to deal with bone-in fish. Many Americans cannot deal with any bone-in fish so this is a really your judgment call based on the people who will be sitting at *your* dinner table.