Salmon Stock
User Reviews
5
Salmon Stock
Description
This Salmon Stock recipe combines salmon heads and bones with fennel, celery, carrots, onion, bay leaves, and dried kelp (kombu) to create an umami-rich broth. The preparation involves cutting the bones to fit a pot and bringing the ingredients to a barely simmer, not a boil, to ensure a clear and balanced stock without bitterness. Cooking time is kept short, around 30 to 45 minutes total, to avoid overpowering fishiness.
The stock yields a light but flavorful base capturing the delicate essence of salmon, reinforced by the minerals and subtle saltiness from the kelp. This method excludes gills from the fish to prevent bitterness and cloudiness. The final broth is strained carefully, optionally with a paper towel to remove fat, and seasoned to taste.
Salmon Stock can be used immediately for cooking or refrigerated and used within a few days for freshness. It enhances seafood soups or sauces without overpowering other ingredients, providing a clean fish flavor. The recipe notes that the kombu step can be done immediately or the following day for deeper flavor, though it is optional.
Ingredients
- 4 to 6 pounds salmon heads
- 4 to 6 pounds salmon bones
- 1 fennel bulb chopped
- 2 celery chopped, stalks
- 2 carrot chopped
- 1 onion chopped, large; or yellow
- 2 bay leaf
- 2 to 4 ounces dried kelp
Instructions
- Cut the bones up to fit into a large pot. Add the heads, the bay leaves and all the chopped vegetables. Cover with water by one inch. Set over medium-high heat and bring just barely to a simmer. This should take a solid 15 minutes or so. Let the stock steep at the steaming point, not even simmering, for another 15 to 30 minutes, no more.
- Turn off the heat. Set a fine-mesh strainer over a large bowl. Ladle the stock through this to strain out debris, but keeping the fat. You can line the strainer with a paper towel to remove most of the fat, but it will clog repeatedly and you will need to replace the paper towel.
- Clean out the stockpot and discard the solids. Pour the broth back into the pot and set the heat to medium. Add all the dried kelp. Bring this just to a simmer, taking about 30 minutes to get there. The moment it simmers, turn off the heat and remove the kelp. Add salt to taste -- it might not need any because the kelp is salty -- and serve.
Notes
- Remove gills from salmon heads before cooking to avoid bitterness and cloudiness.
- Do not boil stock; maintain a gentle simmer or steaming point for clearer, less fishy broth.
- Cook for a short time (about 30-45 minutes) to prevent strong fishy flavors.
- Adding dried kelp (kombu) just before finishing adds umami and subtle saltiness; this step is optional and can be done the following day.
- Use stock within a few days, as it develops stronger fishy notes with age.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 21mg | 7% |
| Sodium | 51mg | 2% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1776IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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