Even the most expert fish fillet job leaves a bit of salmon meat behind on the spine and ribs. Salvaging this precious, bright red protein is easy, and will provide you with plenty of “ground” salmon to use later for your favorite salmon burger or meatball recipes. To scrape, simply take a metal spoon along with you to the fish cleaning station and run it along the salmon’s spine from tail to head. Store in a freezer bag for future use.