Salmon bones
The backbones, ribs and tail parts of salmon after filleting for a rich fish stock, fumet and fish soup.
Salmon bones are the backbones, ribs and tail parts of salmon after filleting, with traces of pink meat, fat and gelatin. They are used for a rich fish stock, fumet and fish soup, for sauces and soups of red fish, while the meat picked off the bones after cooking goes into salads, pates and fillings.
Recipes with this ingredient
The chef from the "More" corner at the Central Market shared the recipe with us.
14
4
60
Layered aspic made from fish is an exquisite dish of Russian cuisine, combining tender fish fillet, aromatic broth, and airy layers of jelly. The origins of such a recipe trace back to the traditions of Russian feasting, where aspic served as a symbol of luxury. The taste is refined, a harmonious balance of the fish's saltiness and the softness of mayonnaise. Each layer adds a unique texture to the dish, while boiled lentils and herbs not only decorate but also add a light freshness. This dish is perfect for festive gatherings, impressing guests with its striking appearance and rich flavor.
10
1
300
Salmon soup is a jewel of Japanese cuisine, combining the tenderness of seafood with creamy richness. Its roots trace back to Japan's coastal regions where fresh salmon is a key ingredient in many dishes. This soup stands out for its harmony of flavors: the softness of milk and cream highlights the fish's natural sweetness while spicy notes of dill and chili add zest. Potatoes, carrots, and onions provide texture, creating a hearty and warming dish. Served with crispy black bread and aromatic drops of oil, it becomes particularly exquisite. This soup is perfect for cold evenings; it nourishes and warms you up, turning into a true gastronomic meditation. Its taste is rich and layered, leaving behind a delicate creamy aftertaste and a hint of spiciness.
14
6
120
