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Salmon Stock

Seafood stock, salmon broth, fish head soup what ever you want to call it. Its worth using the heads and bones left behind after you finish filleting a salmon. Here's a great start to any seafood stew, clam chowders, or salmon soup.
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Ingredients Method

Ingredients
  

Stock
  • 1 Salmon Carcass Remove the guts, gills and blood line from the carcass. Cut in to 6 inch pieces
  • 1 Tbsp Salted Butter
  • 1 Tbsp olive oil
  • 5 Large Leeks chopped
  • 5 Large Carrots chopped
  • 1 Large Onion chopped
  • 10 Cloves garlic smashed
  • 5 Whole Tomatoes quartered
  • 1 Tbsp Whole Pepper Corn
  • 2 Bay Leaves
  • 1 Gallon Water
Fish Soak
  • 3 Tbsp Sea Salt

Method
 

Fish Soak
  1. Make sure the gills, guts and bloodline are removed from the salmon carcass, rinse if necessary. Toss fish carcass in a large bowl with 3 tbsps of salt to coat. Add half gallon of water to large bowl and set aside.
Sweat vegetables
  1. Chop the Leeks, Carrots & Onions finer than a quarter inch. Heat butter and oil on low until melted and incorporated with the oil. Sweat the vegetables for 10 minutes with the lid on, stirring occasionally to prevent sticking.
Sweat carcass
  1. Remove the salmon parts from the bowl and add to sweated vegetables. Replace lid and let sweat for 5 more minutes.
Simmer
  1. Add the gallon of water, bay leaves, tomatoes and peppers corns. Bring to a shallow simmer for 1 hour.
Rest
  1. Remove heat and let stand for 30 minutes
Strain
  1. Strain through fine mesh strainer and save.
  2. Makes three quarts