Irish organic salmon toro, maple syrup top torched, with kabayaki sauce. If you've never had salmon belly before, then I highly encourage you shave the soul patch off your chin unfriend Pauly Shore on Facebook and join us in 2012. Arguably the best cut of fish, the belly is unctuous, fatty, delicious and parallels the sweet warmth of a loving bosom of your significant other who's in debt to you for one reason or another and owes you a favour. Prepared by singeing the top with a torch, a caramelized crust is formed and some of the fat melts, leaving each bite close to a religious experience.