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Nature Boy's cool salmon trick

RRPRRP Posts: 20,837
edited 3:48AM in EggHead Forum
Years ago Chris (Nature Boy) shared with us his trick of skinning salmon and then removing the mud vein down the side. Surprisingly that vein is what will throw off the taste of salmon and cause people to not like it.

Today I bought this nice 1+ pound piece of fresh Atlantic salmon from out local fishmonger at $11.99 a pound.
YUP...$11.99 a pound, but it is so far superior to the $6.99 a pound artificially colored pond raised crap from the local grocery stores!

Using a fillet knife I channel cut that brown strip out. Note that you don't have to get it all, but just most of it.

L, M, S, Mini
Dunlap, IL


  • thirdeyethirdeye Posts: 7,428
    Nice fillet. Glad to see wild Atlantic is making a comeback. The numbers have been in such decline for the last 10 or 15 years that I thought all Atlantic was farm raised.
    Happy Trails

    Barbecue is not rocket surgery
  • Nice - did you put some Ragin River Rub on it too?

    Looks great.
  • RRPRRP Posts: 20,837
    youbetcha! Also brushed with 2 T of hot melted butter mixed with 3 T of premium maple syrup!
    L, M, S, Mini
    Dunlap, IL
  • HossHoss Posts: 14,600
    me too. :huh: It still looks good. :)
  • Thanks Ron for this tip

  • uglydoguglydog Posts: 256
    Thanks for the post, and for the specifics about removing the mud vein. The before and after pics helped a whole lot. I did salmon last night and had some questions about removing the vein. This post answered my questions for the next time I do salmon.

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