Salmon Stock - Where Is My Spoon

Salmon Stock

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!

Prep Time30

Cook Time40

Total Time1 10

Course: Soup

Cuisine: American

Servings: liter/ 12 cups

Calories: 304kcal

Author: Adina

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 sprigs thyme
3 bay leaves
6 cloves
2 tablespoons coarse sea salt

US - EU

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