On Thu, 18 Mar 2010 11:44:41 -0500 in rec.food.cooking, Becca
> wrote,
>The salmon will become thin towards the tail end of the fish, so just
>fold it under the fish to make that end a little thicker, this way it
>will not dry out when you cook it.

Good tip, as opposed to Chris Kimball who says to chop the thin part off
(and do what with it?)