Wednesday, August 5, 2015

How to Grill Salmon Carcasses

Don't waste those salmon carcasses! With a little forethought and time, you can salvage so much meat off these babies you will be amazed...and delighted. 

After the fish has been filleted, cut off the head (discard if not using) and rinse the carcass with cold water. Set aside.

Oil the grates of your grill, then get it up to temperature - very, very hot! 
Lay salmon carcasses directly over flame. 

Sprinkle with salt and pepper (one side is plenty).

Using tongs and/or a spatula, check for doneness. Takes about 5-6 minutes per side. You want a nice char and color, but don't cook them to death - a little moistness is nice.

Set on baking sheet and let cool.

Once you can handle them, simply pull off all the meat.

It doesn't take long and before you know it you have piles of gorgeous salmon, flaked perfectly for chowders, dips, salmon cakes...or just nibbling. 

Seal and freeze if not using right away...and feel good about yourself for using up every little bit of this amazing fish!

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