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Nature Boy's cool salmon trick
RRP
Posts: 25,880
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.
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.
Re-gasketing America one yard at a time.
Comments
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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~thirdeye~Barbecue is not rocket surgery
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Nice - did you put some Ragin River Rub on it too?
Looks great. -
youbetcha! Also brushed with 2 T of hot melted butter mixed with 3 T of premium maple syrup!Re-gasketing America one yard at a time.
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me too. :huh: It still looks good.
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Thanks Ron for this tip
Ross -
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.
Uglydog
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