Salmon Stock
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4.7
60 reviews
Excellent
Salmon Stock
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This easy salmon stock is made with the head, bones, and other leftover fish parts. It tastes better and is cheaper to make than any fish stock you buy!
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Ingredients
- 3.5 lbs salmon heads and bones Note 1
- 3 celery stalks
- 2 small fennel bulbs
- 1 medium leek
- 1 medium onion
- 1 tablespoon olive oil
- 1 cup dry white wine
- 12 ½ cups water
- 1 garlic clove
- 1 tablespoon black peppercorns
- 1 small lemon preferably organic and unwaxed
- 4 prigs thyme
- 3 bay leaves
- 6 cloves
- 2 tablespoons coarse sea salt
Instructions
- Wash the fish parts very well under cold running water. Drain well.3.5 lbs salmon heads and bones/ 1½ kg
- Saute vegetables: Clean and roughly chop the vegetables. Heat the oil in a large pot and cook the vegetables for about 5 minutes or until the onions are translucent.3 celery stalks + 2 small fennel bulbs + 1 medium leek + 1 medium onion + 1 tablespoon olive oil
- Lemon: Use a vegetable peeler to thinly peel 2-3 pieces of lemon zest (only the yellow part). Set aside.
- Simmer: Add the fish parts to the pot and stir briefly with the vegetables (1-2 minutes). Add the wine, water, garlic, spices, lemon peel, and salt and bring to a boil; skim the foam, then simmer gently, uncovered, for 30 minutes. Line a fine-mesh sieve with a clean muslin cloth and strain the stock into a clean pot. Discard the vegetables and the fish bones.fish parts + 1 cup dry white wine/ 250 ml + 12 ½ cups water/ 3 liter + 1 garlic clove + 1 tablespoon black peppercorns + 1 small lemon only some peel + 4 sprigs thyme + 3 bay leaves + 6 cloves + 2 tablespoons coarse sea salt
- Adjust the taste with a little of the lemon juice and a bit more salt if necessary.
- Store: Pour the salmon stock into clean jars, let cool completely and refrigerate or freeze.
Notes
- Fish parts: Use around 3.5 lbs (1.5 kg) of salmon heads, bones, and any extra pieces like tails or skin scraps. A bit more or less is fine. You can also add leftovers from other fish. I freeze heads, tails, and bones until I have enough for stock, as one fish’s leftovers usually aren’t enough.
- Storage: Refrigerate it for 4-5 days. For longer storage, freeze it with about 1 inch (2 cm) headspace in the jars. Place the lid on top without sealing. Freeze for 4 to 6 months.
Nutrition Information
Show Details
Serving
1g
Calories
304kcal
(15%)
Carbohydrates
5g
(2%)
Protein
28g
(56%)
Fat
17g
(26%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
12g
Cholesterol
79mg
(26%)
Sodium
1165mg
(49%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 3liter/ 12 cups
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 304kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 79mg | 26% |
| Sodium | 1165mg | 49% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
60 reviews
Excellent
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