Seafood Recipes

Salmon Head & Frame Stock with Ginger & SpringOnion

Salmon heads and frames simmered gently with ginger and spring onion into a light, savoury stock for soups, noodles and risotto.

Salmon Head & Frame Stock with Ginger & Spring Onion
8 People
Serves
15 Mins
Prep Time
40 Mins
Cook Time
Easy
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Create a rich homemade Salmon Head & Frame Stock with Ginger & Spring Onion using fresh salmon heads and frames from Pearl Seafoods, delivered across Sydney. Gently simmered with fresh ginger, spring onion and simple aromatics, the salmon bones and head create a deeply flavourful broth while making excellent use of the whole fish. Light yet savoury, this versatile homemade stock provides a delicious base for soups, noodles, risotto and seafood sauces. Easy to prepare and useful to keep on hand, it is a great way to extract maximum flavour from salmon heads and frames. Order fresh salmon heads and frames online from Pearl Seafoods and enjoy premium seafood delivered straight to your door.

Ingredients

  1. 1 fresh Atlantic salmon head, split lengthways
  2. 1kg fresh salmon frames
  3. 2.5 litres cold water
  4. 5cm piece fresh ginger, sliced
  5. 4 spring onions, roughly chopped
  6. 1 brown onion, quartered
  7. 2 celery stalks, roughly chopped
  8. 3 garlic cloves, lightly crushed
  9. 2 bay leaves
  10. 1 teaspoon whole black peppercorns
  11. 1 teaspoon sea salt
  12. ½ bunch fresh flat-leaf parsley

Method

  1. Rinse the salmon head and frames under cold water, then place them in a large stockpot.
  2. Add the cold water, ginger, spring onions, brown onion, celery, garlic, bay leaves, peppercorns and sea salt.
  3. Bring slowly to a gentle simmer over medium heat. As the stock heats, skim away any foam or impurities that rise to the surface.
  4. Reduce the heat to low and simmer gently, uncovered, for 35-40 minutes. Avoid allowing the stock to boil rapidly.
  5. Add the flat-leaf parsley during the final 10 minutes of cooking.
  6. Remove the pot from the heat and carefully strain the stock through a fine sieve, discarding the salmon bones, head and aromatics.
  7. Use the salmon stock immediately, or allow it to cool completely before refrigerating or freezing in portions for soups, noodles, risotto and seafood sauces.
From Our Kitchen

Chef's Tip

For the best salmon stock, keep the heat at a gentle simmer rather than a rolling boil, which helps produce a cleaner, more balanced broth. Skim away any foam that rises to the surface during cooking and avoid simmering the salmon heads and frames for too long, as fish stock develops its flavour relatively quickly. Strain the finished stock carefully and use it immediately, refrigerate once cooled, or freeze in portions for future soups, noodles, risotto and seafood sauces.

FEATURED

FeaturedProduct

Sale
A whole fresh salmon fish with its orange-pink flesh exposed, displayed on crushed ice with parsley, lemon wedges, and a dark cloth on a black surface. An Ocean Fresh logo appears in the top right corner.

Fresh Atlantic Salmon Heads & Frames

1 kg

Fresh Atlantic salmon heads and frames, packed with rich flavour...

$4.00
$4.00
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NUTRITION

NutritionPerServing

  • Calories 110 kcal
  • Total Fat 6.0 g
  • Total Carbohydrate 4.0 g
  • Protein 9.0 g
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