Salmon Flakes from Scrap Recipe

Fish is cheaper than meat in Japan, but fish is definitely one of the luxury food items in the United States. Even if I want to eat fish frequently, I just can’t find decent and affordable fish here.

One day when I went over to a Korean grocery store, I found packages of fresh salmon bones. They are of course ugly and much cheaper than fillets and steaks. I guess that many fish markets just throw them away, rather than being bothered to sell them.

But I know that the fish meat between the bones and head tastes better than fillet. When I was a child, my father who was a food enthusiast, often bought fish scraps and cook them for us.

This time, I bought 2 packages of salmon bones. Little over 2.6 lb was less than $3. I was able to get about 3 cups of salmon flakes out of them.

I brined them over night and grilled as if I would make salted salmon fillets. After they are grilled, I separated meat from the bones to make salmon flakes. As the flakes are brined, they last about a week or so in a fridge. But they disappear in a couple of days, because my husband and my son love them to eat with steamy hot rice.

You can of course brine salmon fillet, instead of scraps.



Previous Comments (Please add new comments under “REVIEW” tab.)

do you use kosher salt or regular salt? Thanks! I imagine this would be good in a rice ball.

Yuki, Submitted on 2015/03/04 at 9:26 am | In reply to Evie.

The amount of salt in the recipe is NOT for kosher salt. Personally, I used to use kosher salt but now I use sea salt, because kosher salt is factory manufactured salt, after all. Also the distinctive flattened shape is made to work for koshering meat, but the saltiness is different from the other salt. It’s a personal preference. But, if you use kosher salt, you may need to use little more than the amount described in the recipe.

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