Best recipe for salmon bellies/collars/scraps/bones?

Hey guys,

What's your favorite recipe for salmon scraps? You know, all the collars, spines, bellies, etc that don't make pretty filets?

Got a good salmon bisque recipe? Sinigang?

Let's hear it!

Thanks,

~Alex

Sinigang ... This is how I do it ...

tablespoon oil
1" of ginger root, smashed
1 small onion

1 small tomato
salt (or fish sauce)
black pepper

2 pounds salmon (including head if you wish)
1/2 pound of shrimp
handful of beans
small bag of spinach
2-3 whole hot peppers
water
Tamarind Soup Mix (Knorr makes one that is commonly found in grocery stores)

Saute ginger, onion in oil. Add tomatoes and saute until softened.  May need to add some water.  Speaking of water, the way we make it in my family is that we make rice at the same time.  We use the rice rinsing water as the water for this soup.  It adds a cloudiness to it.  Add the rest of the ingredients and boil until done.

When using the Tamarind soup mix, be careful.  You don't need to add the whole pack.  Add a little at a time until a desired level of sourness is reached.

There are many variants on this on the web.  Search around and adapt to your own tastes.  Many recipes use a different green other than spinach and beans.

-Allen

Sounds like the winner!  Is it lunch time yet? 

That sounds delicious. I'll pick up some ingredients next time I'm at the store.

So I imagine I'd just toss all the scraps in there before boiling, then pick out the bones/fins/etc as the meat falls off? Or I guess we could just pick the meat off as we eat.

What kind of beans do you use? You talking beans like green beans, snap peas, etc?

That sounds delicious. I'll pick up some ingredients next time I'm at the store.

So I imagine I'd just toss all the scraps in there before boiling, then pick out the bones/fins/etc as the meat falls off? Or I guess we could just pick the meat off as we eat.

I bring to a boil, then add the rest in the order of length of time to cook them.  Salmon and beans go first.  Spinach and shrimp go last.  Or if you're lazy, just toss it all in.   

-Allen

What kind of beans do you use? You talking beans like green beans, snap peas, etc?

I use whole green beans.  But snap peas, or Chinese long beans, or similar would work too.  Again, you can choose whatever greens you like here.  Bok Choy is good.  I made some earlier this week with Ong Choy. 


-Allen

Sweet... Can't wait to try it.

Thanks!

Brush with sweet chili sauce, broil. Done.

Pan fried collars are the way I'd take care of that particular cut.  Sinigang the rest.

In direct grilled at 350, spray some soy sauce. Salmon belly are super fatty.  It needs that delicious fat to render.  I don't like it in soups.

smoke the salmon belly and grill the collars with either a terryaki or lime/soy marinade. for the carcass i take a spoon and scrape the meat off the bones for burgers.

Cheers,
Brad

Belly= shark bait, rest=crab bait. You can scrap all the meat off the  bones and make a nice salmon patty for a burger.

The "scraps" is what we eat the day it's caught

When you filet leave 1/4" or so of meat on both sides of bones, chop the carcass into pieces, separate the head from the collars

salt and pepper everything and slather w olive oil and bake really hot until it's browned both sides

The head might take a little more time in the oven

Salmon burgers from the carcass! Check out hank shows write up,on it