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• Rich in collagen, omega-3 fatty acids, gelatin, calcium, and B vitamins.
• Supports joint, skin, brain, and heart health.
• Use it as a base for soups, chowders, risottos, sauces, and even ramen.
• Adds a deep umami flavor that elevates seafood dishes.

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How to Make Salmon Broth

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Ingredients:

• 1 bag of salmon bones
• 1 onion, chopped
• 2 celery stalks, chopped
• 1–2 carrots, chopped
• 2–3 garlic cloves
• 2 tbsp apple cider vinegar (helps extract minerals from bones)
• 2 bay leaves
• A few sprigs of fresh dill or parsley (optional)
• 1 tsp whole peppercorns
• Salt (to taste)
• 8–10 cups cold water

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Instructions:

• Rinse under cold water to remove blood and impurities.

Sauté aromatics (optional)

• In a large pot, heat a bit of oil and sauté onion, garlic, carrots, and celery for 5–7 minutes.

Add salmon parts & water

• Add fish bones/head and enough cold water to cover everything.

Add vinegar and spices

- Let sit for 30 minutes before heating – this helps pull minerals from the bones.

-Bring to a gentle simmer

• Don’t boil hard – it makes the broth cloudy and bitter.
• Skim off any foam/scum that rises to the top.

Simmer uncovered for 45 minutes to 2 hours

• For lighter broth: 45 min
• For richer broth: up to 2 hours
• Don’t go beyond 2.5–3 hours or it can become overly fishy.

-Strain and cool

-Use a fine-mesh sieve or cheesecloth.

• Let cool, then store in the fridge (up to 5 days) or freeze (up to 3 months)