Waste Not
Using the Whole Fish
Alaska summers are filled with fish. Both land and sea begin to vibrate each spring with life that carries the season into long sun-soaked days. On the coast, this seasonal eru...
Once a salmon has been fully filleted and scraped clean of meat, the bones, fins, and head still hold potential for exquisite, calcium-rich flavor. This recipe is flexible and can be easily adapted to include your favorite herbs. Once the stock is fully simmered to your desired taste, it can be stored in the fridge for up to 2 weeks and in the freezer for up to 8 months, letting you enjoy a nutritious taste of spring all year long.
Ingredients
- Copper River king salmon backbone and head
- 2 inches ginger, sliced
- 4 cups water
- Pinch of red pepper flakes
- Parsley and cilantro stems
- Splash of soy sauce (about 2 teaspoons)
- 4 inches kombu seaweed (optional)
- Miso paste
Preparation
Dissolve miso paste in water in a large stockpot. Add all ingredients to the pot and bring to a boil. Reduce heat and allow covered pot to gently simmer for 20 minutes. When done, strain liquid broth and reserve. Broth can be frozen or enjoyed immediately.
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