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May 11, 2013 06:53 PM

Ideas for homemade salmon stock?

I have about a pint left of some of the best salmon stock I've ever made (rendered down from about 15 pounds of salmon collar and head).

Half of it has already been set aside for fish stew, so that's been covered.

Any thoughts on how to use, highlight, maximize, and/or enjoy this?

It's currently sitting in my fridge and it's taken on the consistency of something like the love child of Jell-O and tapioca pudding, I'm tempted to just garnish it with a bit of sea salt and go at it with a spoon ...

But always open to other ideas.

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    1. use in small amounts, i.e. similarly to stock concentrate... to flavour poaching liquid for more salmon

      1 Reply
      1. re: KarenDW

        I endorse this idea too.

        You could use the stock anyplace you'd use a veg or chx type stock.

      2. "the consistency of something like the love child of Jell-O and tapioca pudding"

        as conceived in an alley down by the wharf...

        I dunno, mix in some bottarga or taramasalata for a schmear on toast points?

        3 Replies
        1. re: hill food

          Ended up making congee, with some conpoy, and topped with wuyuzi, or 烏魚子 (aka Taiwanese mullet roe). Yum.

          Taste of the ocean overload.

          1. re: ipsedixit

            it's a good thing I have no idea of your address, or you'd be coming home to find a depleted pantry and fridge. often. (I can only give creepy compliments, it's a familial condition)

            1. re: hill food

              <<<<<<<(I can only give creepy compliments, it's a familial condition)>>>>>>>

              Sadly, I am familiar with this!!!!

        2. Recently made jook for my mom using homemade sablefish (another fatty fish) stock and cooked thin slices of sablefish (black cod) lining the bowl by ladling the hot jook over. If you don't have more salmon, some rock cod or thinly sliced scallop would be delicious too.

          Since it has set up so nicely, it might be fun to make an aspic as a cold appetizer. Suspend finely diced, poached mirepoix or go crazy with a carving knife and make fanciful shapes of thin slices of radish, carrots, cucumbers, etc.

          Last summer I made salmon-corn chowder with the salmon rack (deboned skeleton) I was given. I lightly baked the bones first to cook the copious flesh still there after the fillets had been removed. I scraped it all off, yielding more than a cup, then used the bones to make the fish stock. Sauteed onions, celery, carrots and corn kernels off the cob. Microwaved diced red potatoes 5 mins to cook. Then added the veggies and reserved salmon meat to the stock with fresh thyme and a little bit of milk just enough to whiten the chowder (and no thickener!).

          3 Replies
            1. re: IndyFoodBlog

              Yes, indeed-y!

              And here's where I go off about an award-winning clam chowder I hated,

            2. re: Melanie Wong

              going a tad OT - I've heard the bones, roasted, make for cool snacky chew toys (for adult humans)