Today's Tip: Cooking Fresh Salmon Fillets

Here's the deal. If you've ever ordered salmon and found it to be really fishy tasting, there may be a good reason. Did you notice if there were different colors present in the fillet? Growing up in WI, I saw my fair share of fresh salmon being cleaned so I'm well acquainted with how to prevent this specific problem. When you get a fillet at the grocery store, whether it has skin on it or not, it is likely there will be a dark brown streak running through the fillet. This is called the "mud vein". Here is the "fishy" culprit. Cooking a fillet with the mud vein still present leads to an overall fishy flavor within the whole fillet. To prevent this from happening, be sure you remove the mud vein prior to cooking. Be sure you rinse the fillet after removal and then, voila, you're ready for fillet preparation and cooking. Bon apetit.