Together with tuna, salmon invariably constitutes any chef’s top-selling fish, both in volume and for profit. Because of this fact, chefs inescapably find themselves with a seemingly endless surplus of salmon skin, which is cut off and not included in the nigiri, sashimi and other rolls. With all the extra skin around (granted, the chef must make a conscious effort to scale the fish and save the skin, instead of discarding it indiscriminately), there is always the possibility that a chef will be happy to make a Salmon Skin Roll, even if it’s not on the menu.