In article <FTZEc.9501$%_6.4175@attbi_s01>,
notbob > wrote:

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

IME, the meat won't boil off the bones, but it won't be hard to
separate the two.

Here's a salmon chowder recipe I've adapted from one I saw in the
newspaper a couple of years ago. It's not a cream-based chowder, which
is one reason I like it:

3 cups vegetable or chicken broth (low-sodium preferred; add another
cup of broth if you'd prefer something more like soup and less
like chowder)
8 ounces salmon, in bite-sized pieces
1 pound new or sweet potatoes, peeled and cubed
1/2 cup sliced fennel
1/2 medium onion, chopped

Bring the broth to a boil. Add the remaining ingredients. When the pot
is boiling once again, cover it and simmer for about 20 minutes. Add
salt and (white) pepper to taste.

I've also made this with smoked salmon, but I would recommend using
less than a half-pound of it because of its stronger taste.


sd