I did a quick search of the titles on the Pantry going back several years and didn't see anything on this topic -- and the search feature is difficult since the word "Stock" brings up a host of hits unrelated to what I want!
I'm interested in the opinion of ye good forum members on the topic of salmon stock -- simmering salmon carcass to make soup base... I did that with our turkey carcass for the first time after Thanksgiving this year and it was so good I had to do it again with an extra Christmas turkey a few days ago. What a treat! Our pantry has several quarts of turkey stock canned up, as well as a few pints with leftover turkey chunks... We used some of it for tonight's turkey noodle dish. Yummmmmmm!
So, it seems like a waste to let the salmon carcass go to the landfill / compost pile when there are still good things left on it. Slowly but surely we are training ourselves to use more of the gifts we have been given. With fish, it started with trying to cut good fillets without wasting much meat. Then we started saving and using the bellies. Then the cheeks and collars. Then we started using a spoon to scrape the carcass to get the "burger" left over on the ribs (doesn't matter how well I fillet, there's good meat left over). It seems like making fish stock with the head and carcass is the next progression. We pressure can a lot of salmon, including the "burger" -- it's incredible in patties later! Since our turkey stock came out so delicious, I thought that canned fish stock would be good -- thinking ahead to next summer!
But what I've read online suggests that fish stock is typically made from non-fatty fish -- and of course salmon is anything but... A few folks mention using salmon stock for special recipes, but it seems uncommon. I suspect the Alaska crowd will provide the best info -- hence my post here.
I'm interested in any advice on making, storing, and using salmon stock / broth? Or is it really not worth it?