i bought this from a local fish market today and it was supposed to be sashimi grade. i’m not sure if this area is just a fat deposit from being close to the skin or spoilage.
edit: have to add that I'm wary of it because a whole pound of the sashimi grade salmon was only $12, but it was from a fish market that gets 4.7 stars and is praised for fresh fish
by Accomplished-Pop7541