Som med andre proteiner, vil tekstur og spiseopplevelse variere avhengig av hvilken del av fileten man benytter. Hver del av laksen har sin unike egenskap, noe som påvirker hvordan den bør tilberedes for å sikre den optimale spiseopplevelsen.

Loins can be divided into different parts; back, mid and belly loin. The back loin lies just above the small bones in the fillet and is known for its even and uniform texture. The muscle fibres in this part are parallel, making it ideal for quick cooking. Cutting back away from the fibres results in a tender texture - almost like butter that melts on the tongue. This makes it excellent for use in sashimi and sushi, as well as dishes where light heat treatment is used.

When cooking back loin, it's important to be careful when it comes to temperature control. Due to its fine texture, this part is very sensitive to overcooking. Just as with other delicate proteins, excessive heat treatment will result in an undercooked eating experience.