My question about where the cut comes from
simply gives me a good idea if they do
grading of some sort , based on different
flavor and texture. ( ie Fat )
they seem to , which I think is a very good thing.
Id pay a reasonable amount more
for cuts closer to the head .
Im keeping this place in mind for the future !
P.S.: that's not to say that the rest of the salmon
is not top notch freshly frozen fish.