Salmon Broth (what to do with the trimings when you buy whole salmon)
Usually places will fillet it for you on the spot. And then you get the extras/trimmings for free. And the price per pound is usually lower than the fillets sitting there.
The trimmings I got included the salmon "cheeks" (meaty pieces with fin attached from right behind the head) as well as the spine and the meat around the spine.
I threw the salmon trimmings into pressure cooker pot with the usual stock making companions: onion, celery, parsley, black pepper corn, bay leaves. I had a corn cob and husk laying around (and had read about making corn stock) so I threw that in there too. Added water.
Sealed the pressure cooker and brought it up to pressure. Then reduce hte heat, maintain pressure and cook for 10-20 minutes. Let the pressure come down, then strain.
The little bits of meat left in the pot made excellent dog treats.
And the stock made really good salmon soup!!