What can I do with this?

[cluckmecoop7]

Is there anything useful/interesting I could use this brook trouts backbone for? And what about the tail and the fin?

Thanks.

 

[Hinotori]

If you had more, you could make fish stock for a soup or chowder. I don't usually bother on smaller fish.

Salmon I fillet off the bones. Those bones I brine, then smoke along with the collars. Those make good snacks. Tuna bones I make stock with if I do the loin removal. Collars are treated like salmon and smoked.

I do confess that I'm more likely to just use bonito flakes to make a fish stock as they store a long time if the cats don't beg them all off me.

 

[Lazy Gardener]

I would just bury them in the garden.

 

[flowerbug]

I would just bury them in the garden.

yeah, down deep enough the raccoonians can't smell them.

i'd never even think of cooking them or making a stock. we just don't eat fish here very often unless it is canned salmon or tuna. yeah, sad, i know... :/

 

[Lazy Gardener]

When I cook salmon, I skin it first. The strong flavor is in the skin... so... cooking w/o skin is preferred. But, I never throw that skin away. I fry it up, and snip it into little bits with my kitchen shears for the chickens.

 

[Hinotori]

Your chickens must love you.

Fried fish skin is great for eating. That's one of my favorite parts. Makes it worth the scaling.

I prefer the oily fish like trout, sturgeon, salmon and tuna. They all do have strong flavors.

White fish aren't my favorite. Some of them I can't stand like tilapia.

 

[flowerbug]

...
White fish aren't my favorite. Some of them I can't stand like tilapia.

i am not a fan of tilapia either. i don' have anything against whitefish from the Great Lakes, don't really eat much of it though.

 

[Lazy Gardener]

I'm turned off re: tilapia after hearing how it's raised in China. I would eat it if it was raised here in the states. For that matter, I'm trying not to buy ANYTHING from china now. Salmon is my favorite, and I prefer farm raised! I find it milder and more tender than it's wild counterpart. As for fish that can be caught locally: I've not done much fishing, but will eat just about any type of fish. Love crabs and lobster. Can't eat bivalves: deadly allergic. Some day, I want to try snapper turtle and frogs legs.

 

[JanetMarie]

Here are some articles about farm raised salmon:

Farmed Salmon = Most Toxic Food in the World - Organic Consumers

Not only are fish farms polluting the aquatic environment and spreading disease to wild fish, farmed fish are also an inferior food source, in part by providing fewer healthy nutrients; and in part by containing more toxins, which readily accumulate in fat.

www.organicconsumers.org

The High Cost of Salmon Farming - Organic Consumers

A growing interest in health and heath food has helped drive consumer demand for fish to an all-time high. A diet rich in fish has grown so popular that global fish consumption jumped 122% from 1990 to 2018, according to the Food and Agriculture Organization of the United Nations (FAO).

www.organicconsumers.org