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Tuesday, June 15, 2021

How to Make the Best Tasting Salmon Stock

Just a quick tip on making the best fish stock. After filleting your fish, you should keep the bones, head, and fins. These are the important parts to make a great-tasting stock. You can season them per your taste buds but the important key feature is to roast the bones/head and get a proper crisp to them before starting the long boil process.

Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

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