{"id":21484,"date":"2021-05-20T00:29:12","date_gmt":"2021-05-20T07:29:12","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=21484"},"modified":"2021-05-23T19:32:10","modified_gmt":"2021-05-24T02:32:10","slug":"how-to-make-the-best-tasting-salmon-stock","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/how-to-make-the-best-tasting-salmon-stock\/","title":{"rendered":"How to Make the Best Tasting Salmon Stock"},"content":{"rendered":"<p>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.<\/p>\n<div id='gallery-1' class='gallery galleryid-21484 gallery-columns-3 gallery-size-thumbnail'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.edelalon.com\/blog\/salmon_scraps\/'><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.edelalon.com\/blog\/wp-content\/uploads\/2021\/05\/salmon_scraps-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.edelalon.com\/blog\/salmon_parts\/'><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.edelalon.com\/blog\/wp-content\/uploads\/2021\/05\/salmon_parts-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.edelalon.com\/blog\/salmon_heads\/'><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.edelalon.com\/blog\/wp-content\/uploads\/2021\/05\/salmon_heads-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.edelalon.com\/blog\/salmon\/'><img decoding=\"async\" width=\"150\" height=\"150\" src=\"https:\/\/www.edelalon.com\/blog\/wp-content\/uploads\/2021\/05\/salmon-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[336,4556],"class_list":["post-21484","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","tag-salmon","tag-stock"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to Make the Best Tasting Salmon Stock &#8226; Edel Alon<\/title>\n<meta name=\"description\" content=\"Hello, we have well thought out reading topics on technology, leadership, project management, food, weddings, and tools to help your daily life. Need some Excel tips or wedding planning advice? 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