Originally Posted by AkMtnHntr
Originally Posted by 1minute
Yes, One also finds tenderloin on the inside of T-Bones and Porterhouse (the smaller sized chunk). The wife an kid are not on to that yet. They will carve off the larger side and leave the small inside chunk for me.

I also benefit from folks that don't carve the cheeks off of their salmon.
Salmon cheeks?? Never heard of someone eating salmon cheeks. Halibut cheeks on the other hand are delicious!




I know some big walleye fisherman that always keep the cheeks.

For reference, dink tenders(are not very big).
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