One dark day on Usenet, notbob > said:

> I just Tilia'd 30lbs of fresh salmon. I've got some pretty meaty scraps
> after steak'ing and fileting them out. Anyone got some good ideas for them?
> I'm thinking chowder. Should I leave the fins out?

I would; there's not much meat there.

> Will the meat boil off the bones? I'm clueless on this one.

I would pressure cook the salmon seperately, then pick out the bones
and make soup. This salmon soup recipe is one that I created myself
(even won a gold medal back in '95):

Salmonella (yes, the name is a joke)

2¾ C. cooked salmon, coarsely flaked
1 C. tomato juice
¼ C. celery, diced
¼ C. onion, chopped
¼ C. butter (NOT margarine), melted
1 clove garlic, pressed or minced
1 tsp. salt
1 tsp. lemon juice
½ tsp. seasoned salt
1½ T. Louisiana Hot Pepper Sauce (or enough to suit taste)
¼ C. flour
2 C. milk
2 C. half & half
¼ C. liquid from salmon
Black pepper to taste
Fresh parsley, chopped (optional)

Place butter, celery, onion and garlic in large saucepan over medium
heat. Cook until tender, but not brown. Stir in flour and gradually add
milk/salmon liquid, mixing well. Cook over medium heat until thickened.
Blend in tomato juice; add lemon juice and seasonings, then salmon. Heat
through but do not boil. Garnish with parsley if desired.


--
J.J. in WA ~ mom, vid gamer, novice cook ~
(COLD to HOT for e-mail)
"Why do my knees feel like the wanna tear up?"
- Carl, ATHF