Ingredients

The following ingredients have 12 Servings
  • 4 to 6 pounds salmon heads and bones
  • 1 fennel bulb, (chopped)
  • 2 celery stalks, (chopped)
  • 2 carrots, (chopped)
  • 1 large white or yellow onion, (chopped)
  • 2 bay leaves
  • 2 to 4 ounces dried kelp

Instruction

  • Cut the bones up to fit into a large pot. Add the heads, the bay leaves and all the chopped vegetables. Cover with water by one inch. Set over medium-high heat and bring just barely to a simmer. This should take a solid 15 minutes or so. Let the stock steep at the steaming point, not even simmering, for another 15 to 30 minutes, no more.
  • Turn off the heat. Set a fine-mesh strainer over a large bowl. Ladle the stock through this to strain out debris, but keeping the fat. You can line the strainer with a paper towel to remove most of the fat, but it will clog repeatedly and you will need to replace the paper towel.
  • Clean out the stockpot and discard the solids. Pour the broth back into the pot and set the heat to medium. Add all the dried kelp. Bring this just to a simmer, taking about 30 minutes to get there. The moment it simmers, turn off the heat and remove the kelp. Add salt to taste -- it might not need any because the kelp is salty -- and serve.