Created by Nelly Hand
Use this stock for making salmon chowder or a flavorful ramen bowl. With gratitude for the life these fish give us, this recipe celebrates using every part of the fish to nourish our bodies.
This stock freezes really well, make up a batch and stock your freezer.
2-3 Wild Salmon Skeletons, Can use either head on or head off - be sure to remove all organs and gills
2 Tablespoons Olive Oil
1 Medium Yellow Onion, Skin on and Chopped in Half
3 Garlic Heads, Smashed
2 Bay Leaves
1 Star Anise
1 tsp Black Peppercorns
1 tsp Salt
10 cups water
Add all the ingredients to a large stock pot and cover with water. Bring to a gentle boil, then reduce heat to a simmer to slow cook your stock for 45 minutes.
Strain the stock through a finely messed colander. Discard the salmon bones and aromatics.
Pour the salmon stock into clean glass jars, let cool completely and refrigerate or freeze.