Let’s travel back in time to that post a while ago, on salmon heads and how I was so happy I could get them for free from the market.
I’m still enjoying the benefits of those salmon heads. Weeks and weeks later. Gross, you say? Not at all, my dear friend.
We made a simple stock from the bones which we have been enjoying ever since, mainly in the form of soupy noodles (and also one day I made rice porridge using the leftovers). We’ve actually done this twice recently, but I keep neglecting to post it because I keep forgetting the recipe for the stock. Which tastes a little different each time. But this is the basic outline, so here goes.
No pictures by the way, unless you really want to see my slow cooker getting all crusty overnight (do you really??)
Salmon fish stock
One salmon frame, chopped into bits
1 large red onion, chopped
2 medium sized carrots, chopped
1 tablesp whole black pepper
Salt to taste
Water to fill up the slow cooker
A slow cooker
- Put everything in the slow cooker and leave it on overnight. Taste and salt as needed.
- After at least 8 hours, strain the liquid to remove the extra large parts. Crush anything that can be crushed through the sieve.
That’s it! 🙂