What on earth is a Salmon Tenderloin?

Question

I saw this the other day at a restaurant trying way too hard to be trendy. I laughed and asked the waitress what part of the salmon was the tenderloin. She explained that it's the piece of meat on the side of the fish. I nodded understandingly and went with something else.

Doesn't the definition of "loin" exclude all fish immediately?

Someone please enlighten me.

Answer

just google it... it looks to be the filet that is cut across...

Answer

At some point the "loin" term was created for fish to designate a filet cut that is more uniform in section and appearance. The frozen slabs for sushi are all referred to as "loins." It's marketing shorthand.

Answer

Perhaps it is something served with Farm-picked broccoli?

http://chowhound.chow.com/topics/799703

Answer

Waitress: "You want those loins girded or not, honey?"

I guess salmon loins are somewhere between the shoulder and rump, right?

Any salmon brisket on the menu?

Answer

I suspect there's a marketing analogy being made between filet mignon being cut from the beef tenderloin -- and being the most tender (and expensive) cut of beef. So the most tender (and expensive) salmon fillet must come from the salmon tenderloin??

Answer

I don't think I've heard of salmon fillets called loins. Maybe it's a regional thing. 

Tuna is commonly referred to as "loins"..or quartered.

http://www.flickr.com/photos/61246842@N00/987417526/in/set-72157622994652970

Answer

What a bunch of nonesense. If you have cleaned a salmon you know there are two piece of meat on it. The right fillet and the left fillet. And every inch of it tastes exactly the same.

Answer

salmon tenderloin should be in a dictionary of wacky critter terms, after chimera and jackalope, and before tail of guinea pig and unicorn.

Answer

There is a part of Salmon referred to in many fish markets and by fish wholesalers as "Salmon Loin". All salmon have filets that are cut along the bone once the head is removed, and they are called "sides of Salmon" one side is obviously the tail. As you look at the side you will see the opposite side has a very thick region at the opposite end. 
Many fish mongers will cut this portion lengthwise across the filet and remove it, to be sold at a different price per pound. Every customer always wants the portion that is not off the tail and this gives them the ability to sell the more even cut to consumers making these requests day after day. 

So They cut the filet across lengthwise about 9 inches down. They will then trim off the very thin fatty "nape"as it is called, and sell this very thick, center cut, piece of Salmon filet as a "loin" cut. Meaning they trimmed off the edges where the fish was narrower to get a very nice even piece of Salmon. It is easier to cook in many different temperatures that way. Atlantic Salmon is farmed(it's what is served in 90%of restaurants and is a constant offering in most fish marketa and it is what is sold in grocery stores)and there are several places it is farmed. Many of the Atlantic Salmon farms in Scotland and Norway waters even offer organic varieties, that can be cooked almost Med Rare, if the customer likes, and it can be done at ease with a loin cut. This is why restaurants love to boast the "loin" of Salmon on their menus. Many times the thin filet of fish on the tale side of the filet would get too done. Plus who really goes out to a fancy restaurant and wants a tail piece of Salmon.

The average Salmon Loin, if you can find a local fish market that will trim off the nape, is about 2.5 of sometimes 3 pounds and about the first 9 inches of of the side of Salmon. Sometimes, or many times, it isn't offered in portions, but rather as a whole piece. It will more than likely be more expensive per pound. It is very uniform and cooks beautifully the more marbled quality of the thickest part of the filet helps it stay very moist. Also the removal of the pin bones does not tear up the flesh as much. You can cut portions easily into uniform sizes.

A Salmon steak another common cut is cut from the loin side across the bone, but with the bone and nape entact. Many European markets will cut "Darns" of Salmon with this first 10 or so inches of whole salmon, so not to waste the nape and sell it as a beautiful, bone in steak. I saw some readers saying a loin cut was a steak, it is not! Unlike a loin, a steak of salmon is NOT made from a filet that has been removed from the bone. In most European markets they will cut a few steaks with bone in then remove the remainder of the side to be sold as filet portions.

In the US, where most salmon is bought already processed(meaning not as a whole fish but just a side) grocery stores and markets, only have two cuts available, the loin and filet. If they buy through a large wholesaler, to save on costs some grocers do, the might only buy bottom end filets, which they can move at a cheaper price, and the fish supplier is probably selling the more sought after loins to restaurants at a higher price. Restaurants typically buy while sides if they have a Salmon tartar of Salmon burger in the menu to use the tail and nape, but if not, they probably spend the extra money and buy upper sides to cut down on waste. Because the weight of the head in shipping and the cost of employing someone to cut whole salmon, most stores and markets buy processed Salmon in the US, so a Darn or Steak cut is very uncommon. If they do carry them, they might even be purchasing them cut and previously frozen. But it all depends how close the most local wholesale is and how much Salmon the market sells. Believe it or not, most major city markets, closest to airports, that also operate as a wholesaler will get in whole salmon and can do custom cuts. Small dockside markets are concentrating on local day boat products. They offer salmon as a convenience to customers. Because it is a farmed product it is easily available and probably comes to them cut into sides.

Hope this helps! 
Good luck with your Salmon shopping and feasting!

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What on earth is a Salmon Tenderloin?

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