Dose anyboday know what the gray, brown, dark meat that is close to the skin is on a salmon? It's been on every salmon I've ever kept. I usually don't eat it as i don't know what it is. Is it 'Salmon the Other Dark Meat'?

Are you talking about the meat next to the skin.
That is the fatty part of the salmon. Where a lot of the Omega oils are. Could be wrong and be compleately talking out of my a.s.s .

Hey Diver, according to your avatar you are , but I think you are right.

If I remember right, most fish have two types of muscle, one type for routine work which is the main mass (meat) of the fish and another type for burst or short term use as in attack/escape useage. This second or short term use muscle is that dark layer along the side next to the skin. I've never tasted any difference in it on salmon, at least not enough to worry about however I have heard that on some fish, like tuna, you'd might want to cut it out and discard it as it tastes very strong.

You got the idea right Beezer, but the wrong muscle. The dark meat is slow twitch muscle for cruising, maintaining balance, and is basically active all the time and well supplied with blood vessels, which makes it dark and usually makes it taste strong. The salmon colored meat that we eat is the fast twitch muscle and is used for bursts of speed, is not well supplied with blood, and builds up lactic acid quickly, which is the reason the fish wears out fast when he puts up a fight. I usually trim out the dark meat.