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Can I make fish stock from salmon?

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pointybird May 29, 2002 12:35 PM

I bought a whole fish a few weeks ago and due to my inept butchering, I have a good pound-and-a-half of very meaty bones, skin and hunks of flesh in my freezer. Don't wanna toss it out, but I don't know what to do with it. I was going to make fish stock but every single recipe I've found recommends whitefish bones and flesh. Will salmon work? Anyone got a good idea what to do with the stuff?

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    Lambert Yim RE: pointybird May 29, 2002 12:59 PM

    You can make a Vietnamese style soup. At the fish bone and flesh to large enough stock pot. Then add cut celery, onion, tomatoes, canned chuck pineapple and some canned chicken stock. There is a package soup tamoride I am sure about the spelling add a package or two depending on the size of soup.

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      Sharuf RE: pointybird May 29, 2002 01:46 PM

      I have heard that you can scrape the remaining meat off salmon carcasses (after fillets removed) and use it for salmon burgers.

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        RedRob RE: Sharuf May 29, 2002 02:16 PM

        Yeah, take a largish size soup spoon to the carcass and scrape the meat right off. You also can use it to make salmon fish cakes, sui mai style dumplings, salmon casserole, etc.

        I've heard that the high oil content makes fish stock made from salmon not overly appetizing, but I've never tried it.

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        Margret RE: pointybird May 29, 2002 02:10 PM

        I have friends who actually buy salmon fish bones at the market. Cut the fish into large chunks. Panfry the fish in oil with salt and pepper. Don't turn often and be sure the fish is dry so that you won't have to deal with splatters and the fish gets this brown crust. It is delicious. Use soy sauce at the table if you want more flavor. Another addition to the fried fish is to put a combination of soy sauce, a little bit of sugar, ginger, garlic, and green onion on top of the fish. Just fry up some oil, add garlic and ginger to brown a little, add green onion, a dash of sugar, soy sauce and a little sesame oil. Enjoy. Margret

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          ankimo RE: pointybird May 29, 2002 02:26 PM

          as others have alluded to, the hard part about salmon is the high oil content. if you bake or broil some of the oil off first, it should be fine.

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            ironmom RE: pointybird May 29, 2002 09:12 PM

            I buy salmon bones to boil for stock. It makes a good soup, especially with tomatoes and garlic in it.

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              Ciaohound RE: pointybird May 29, 2002 11:34 PM

              Put it in your crab net and go to Fort Baker on the north side of the GG Bridge in Sausalito for some crabbing.

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                Erik RE: pointybird May 30, 2002 08:58 AM

                Generally, no, you can't make true Fish Stock with salmon because of the high fat content. Same with shark or any other fatty fish. Basically, it's made with white fish bones without shrimp shells or crab shells. That's the classic recipe.

                That said, as long you skimmed the fat off the top layer when it cooled, I think it would be a good experiment and would make an excellent slamon chowder. Let us know the results!!

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                  Joe Grant RE: pointybird May 31, 2002 05:38 PM

                  You will stink your house up if you try.
                  The oil is very fishy smelling. I would not suggest it. Scrape the flesh off and saute with onion for fish tacos.

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