Where Is My Spoon Recipes Main Dish Fish Salmon Stock

Salmon Stock

by Adina 09/07/2020 13 comments

salmon stock served with dumplings in a bowl
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Last Updated on 09/07/2020 by Adina

Easy salmon stock made with the head, bones, and any other leftover parts of fish. Better tasting and cheaper than any bought fish stock!

Salmon stock is the best thing you could possibly make with leftover salmon head and bones! Really! This salmon bone stock is just amazing!

salmon dumplings soup in a white bowl

I have been cooking the fish stock for years now, with every salmon head I’ve ever had and I even buy frozen packages full of salmon heads and bones just to make this fish stock. They are super cheap and the resulting broth is better than any ready-made stock I could possibly buy.

Not to mention that buying one packet of frozen heads and bones and some veggies costs less than buying one single jar of fish broth. And it definitely makes more than 2 cups stock!

Homemade Fish Stock with Salmon Balls

Ingredients

  • Salmon heads and bones. And any other leftover pieces, like tail, skin scraps, or bony bits of flesh.
  • You will need about 1 ½ kg/ 3.3 lbs, a little more or less is not important.
  • If you happen to have leftovers from other fish sorts, just throw them in the pot as well.
  • Whenever I have some heads, tails, or bones I freeze them until I have enough to make stock. The leftovers from just one fish will not be enough.
  • Vegetables: celery stalks, small fennel bulbs, leek, onion.
  • Spices: garlic, black peppercorns, thyme, bay leaves, salt.
  • Other ingredients: lemon, white wine, olive oil.

How to make fish stock?

One of the great things about this recipe is that is so much quicker to make than any other stock or broth. Chicken and beef stock have to be cooked for hours and bone broths need to simmer on low for an entire day.

But that is not the case with the salmon stock or any other fish broth actually.If you cook a fish stock for more than 30 minutes, it will not taste good anymore.

Steps:

  • Wash the fish parts very well under cold running water. Massage it lightly with your hands, and rinse again.
  • Prepare the vegetables. Clean and chop them roughly.
  • Cook the vegetables in the oil for about 5 minutes or until the onions become translucent.
  • Add the fish parts and stir gently for about 2 minutes.
  • Add the white wine, water, salt, and all the spices.
  • Bring to a boil, then lower the heat.
  • Skim the stock with a slotted spoon.
  • Simmer for 30 minutes.
  • Line a fine-meshed sieve with a clean muslin cloth. Strain the broth into another pot.
  • Transfer it to clean, large jars or bottles and let cool completely.
homemade salmon fish stock in bottle and jar

How to store?

  • You can keep the salmon stock in the refrigerator for about 4-5 days.
  • To keep it for longer, freeze it.
  • In this case, leave about 2 cm/ 0.8 inches headspace in the jars and don’t seal them. Just place the lid on top without screwing it.
  • Freeze for 4 to 6 months. It will still be ok long after that, but the quality is best if you only freeze for up to 6 months.

Uses for salmon fish stock

salmon dumplings soup in a white bowl

Salmon Stock

Yield: 3 liter/ 12 cups
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Easy salmon stock made with the head, bones, and any other leftover parts of fish. Better tasting than any bought fish stock!

Ingredients

  • 1,5 kg/ 3.3 pounds salmon heads and bones
  • 3 celery stalks
  • 2 small fennel bulbs
  • 1 medium leek
  • 1 medium onion
  • 1 tablespoon olive oil
  • 250 ml/ 1 cup dry white wine
  • 3 liter/ 12 ½ cups water
  • 1 garlic clove
  • 1 tablespoon black peppercorns
  • 1 small organic lemon
  • 4 sprigs thyme
  • 3 bay leaves
  • 6 cloves
  • 2 tablespoons coarse sea salt

Instructions

  1. Wash the fish parts very well under cold running water. Drain well.
  2. 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. Add the fish parts and cook shortly together with the vegetables. Add the wine, water, spices, 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.
  4. Pour the salmon stock into clean jars, let cool completely and refrigerate or freeze.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 79mgSodium: 1165mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 28g

Nutrition information isn’t always accurate.

13 comments
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13 comments

Kate @ Framed Cooks 10/02/2016 - 13:30

You are on a soup extravaganza!! I know what you mean about fish soup, but once you turn the corner on it you can’t get enough, and this one looks perfect.

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[email protected]'s Recipes 11/02/2016 - 07:15

I LOVE fish stock! It’s my favourite, Adina.

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Summer 11/02/2016 - 11:14

Love how these balls turned! Super yummy ♥

summerdaisy.net

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Kathy @ Beyond the Chicken Coop 11/02/2016 - 13:51

First, I love this series you’ve done on broths and stocks! Second, I am with you on fish broth. I’ve never really thought it would be good. I will need to trust you and try it so I can see for myself.

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allie @ Through Her Looking Glass 11/02/2016 - 16:24

No wonder it is is good Adina, salmon, white wine and lemon juice!!! Delicious and pass me a spoon.

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Cheyanne @ No Spoon Necessary 11/02/2016 - 19:37

I was shocked how much I liked fish stock when I made it in culinary school.. so it doesn’t surprise me that it blew you away! I would have never thought to put salmon balls in it! I bet this tastes delish! Cheers, friend!

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Thao @ In Good Flavor 12/02/2016 - 04:06

I have never made my own fish stock but I need to try it because this sounds delicious (and so do those salmon balls)!

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Kathryn @ Family Food on the Table 12/02/2016 - 15:52

I have definitely never made fish stock before but I would like to… and I love the combination of salmon, lemon and white wine – that’s gotta taste so good!

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Monica 13/02/2016 - 04:11

I love fish stock and fish soups but never thought to make it myself. This looks sensational!

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Jess @ Sweetest Menu 13/02/2016 - 06:34

I have never even made a stock at home before! This looks amazing!

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Anu - My Ginger Garlic Kitchen 13/02/2016 - 10:49

This looks so easy and yummy. Loving this soup theme! No wonder it was so good! Absoluety amazing!

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