Salmon belly (tesha)
The belly part of a salmon carcass, the fattiest and most tender, with layers of fat and an oily texture, for salting, smoking, fish soup and rolls.
Salmon belly (tesha) is the belly part of a salmon carcass cut from the ribs, the fattiest and most tender part of the fish, pink-orange, with layers of fat, a rich taste and an oily texture. It is lightly salted and smoked for beer and sandwiches, fried and baked, added to fish soup and cream soups, into rolls, tartare and grilled with lemon.
Recipes with this ingredient
Salmon tartare is an exquisite dish of French cuisine, symbolizing freshness and sophistication. Its roots trace back to gastronomic traditions that value the natural taste of ingredients. Tender cubes of salmon infused with the aroma of basil and red onion gain zest from lemon juice and olive oil. The tartare is garnished with layers of boiled eggs and parsley, creating a vibrant contrast of textures. The finishing touch is sour cream for softness and capers that highlight the complexity of flavor. This recipe is perfect for a festive dinner or romantic meeting, as salmon tartare delights the eye with its aesthetics while enveloping the palate in a gentle, balanced taste.
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