Any opinions on using a salmon head in fish stock? I have a salmon head I don’t want to waste but I’m concerned the distinct salmon flavor will taint the stock. Thoughts?
The general consensus is that salmon heads and bones only belong in a broth that will be used for salmon chowder. The salmon is a luscious, fatty full-flavored fish and will make a gelatinous strong broth that has it’s place. But most recipes that call for Fish Stock assume a lighter flavored broth made from “white” fish bones and heads. If you use salmon, pump up the volume in general. Add extra white wine for acid and maybe some tomatoes or tomato puree. Use lots of potato in the final soup to balance the assertive flavor.