Salmon (meat)

Cured loin chop of pork, left salmon , Right fillet

In kitchen language, salmon is the core muscle (long back extensor, musculus longissimus dorsi ) of the back of slaughtered animals , especially pigs (pork salmon or salmon meat), calves (veal salmon) and lambs (lamb salmon). It is part of the rib or chop strand. Salmon is larger and lighter than the similarly shaped, neighboring fillet , comparably lean, but its structure is somewhat more fibrous and drier. It is free of tendons, but can still have the thin silver skin of the tendon plate on the outside.

Salmon can be prepared like steak (so-called minute steak ) or whole, usually fried or grilled , as it gets dry easily. Kasseler salmon meat and salmon ham are also made from pork salmon .

According to Richard Hering's encyclopedia of cuisine , the name pigs “salmon” has become common because the back of the pork is freed from all fat and tendons (“parried”) and then looks pink.

Individual evidence

1. ^ Lutz Bertling: Allowed - Prohibited in gastronomy and communal catering. 13th edition. Behr's, Hamburg 2013, ISBN 978-3-95468-021-4 , p. 232 ( limited preview in the Google book search).
2. ↑ Richard Hering: Herings Lexicon of the Kitchen. 24th, expanded edition. Pfanneberg, Haan-Gruiten 2009, ISBN 978-3-8057-0587-5 .