Quantcast
Salmon or Lake Trout stock
Page 1 of 2 12 LastLast
Results 1 to 10 of 11

Thread: Salmon or Lake Trout stock

  1. #1
    Senior Member
    Join Date
    Nov 2012
    Location
    Martian penal colony 01-002 (Indiana)
    Posts
    286

    Salmon or Lake Trout stock

    Looking for a good so recipe using salmon or lake trout stock.

    Thanks ahead of time.

  2. #2
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,081
    Most don't make stock from oily fish...
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  3. #3
    Quote Originally Posted by NO ChoP! View Post
    Most don't make stock from oily fish...
    He's right...if you find a "good recipe", do this:
    Cassoulet, like life itself, isn't as easy as it seems...

  4. #4
    Senior Member ChuckTheButcher's Avatar
    Join Date
    Jul 2013
    Location
    Arlington Virginia
    Posts
    614
    I have known a few chefs who make salmon stock. Always to be used with salmon dishes. You can't use it like a regular fumee. It is too strong. I wouldn't recommend doing it in the first place.
    All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson

  5. #5
    Senior Member
    Join Date
    Nov 2012
    Location
    Martian penal colony 01-002 (Indiana)
    Posts
    286
    Never mind, scrap this idea.

  6. #6
    I didn't mean to shoot you down harshly. What were you going to use it for? Were you just looking for a way to utilize the leftover carcass? I might be able to help with that.
    Cassoulet, like life itself, isn't as easy as it seems...

  7. #7
    Senior Member
    Join Date
    Nov 2012
    Location
    Martian penal colony 01-002 (Indiana)
    Posts
    286
    Yes use leftover carcass

  8. #8
    YouTube a video on how to remove the "collar" of the salmon. They're great simply roasted with salt and pepper, or you can rub them with white miso paste. (Be careful, the miso caramelizes really quickly in the pan) Sear the collar flesh side down and finish it in the oven. It's great with ponzu. For the belly: clean the skin off, and serve it raw, or cooked rare with some pickled seaweed. (You can find dried white seaweed at most Asian markets) rehydrate it with a light pickling liquid. Throw on some cilantro and thinly sliced cucumbers, and you're in business. You should be able to use pretty much everything but the bones. The cheeks are great also. They're nice and fatty, and stand up to big flavors. Use your imagination and adjust to your palate.
    Cassoulet, like life itself, isn't as easy as it seems...

  9. #9
    Senior Member
    Join Date
    Nov 2012
    Location
    Martian penal colony 01-002 (Indiana)
    Posts
    286
    Thanks for your help.

  10. #10
    Senior Member Dardeau's Avatar
    Join Date
    Nov 2012
    Location
    New Orleans, LA
    Posts
    644
    Bones grill up pretty well too, sauce with some crushed herb smeg and eat like ribs.


    Sent from my iPhone using Kitchen Knife Forum

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •