Salmon Carcasses

2031 Views 7 Replies 5 Participants Last post by wolverinerick, Jul 24, 2006

Pugetsound

Discussion Starter · Jan 6, 2004

Odd question for you all; Does any one grill their salmon/Steelhead carcasses? A couple of years ago, I filleted a couple of sockeye and decided there was still a lot of good meat on them. So I coated them in a couple of different marinades that I had and threw them on the grill. I was amazed at how much flesh we were able to get off the carcass and how good it was. You definately don't have to cook them very long though. One other thought, I am a lazy filleter and if it takes me longer than three or four minutes then it is taking to long, which is why I tend to have a little more flesh left on the carcass than what it would if I took a little more care in how fast I filleted. Just wondering.

Nate

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Nine Milly

· #2 · Jan 6, 2004

I am a lazy filleter and if it takes me longer than three or four minutes then it is taking to long, which is why I tend to have a little more flesh left on the carcass than what it would if I took a little more care in how fast I filleted. Just wondering.

This dosen't sound like a bad idea at all to me! I am going to try this though as I usually just cook them whole when Im trying to achieve this result. The only thing I hate is picking through the bones, but even those, they say add more flavor, heck I don't know. I would bet though, that if you spent just a tad longer on the fillet process, you could spend less time picking through bones in the end process and maybe then you could devote a little of that spare time to downing some Milly High Lifes!

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Mitch

· #3 · Jan 6, 2004

If you're filleting and then cooking the carcass why not just skip the fillets and just gut out the fish and cook the whole shebang. I do this quite often. Wrap the whole fish up in tinfoil and whatever you want along with it (I usually throw in lemons and onions).

Mitch

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Pugetsound

Discussion Starter · #4 · Jan 7, 2004

I usually do cook the whole fish--again due to me not liking to fillet, it's not that I can't but it is just easier to cook the whole fish-- but in this paticular case my in-laws were here and they don't "do whole fish" you have to have fillets.

Nate

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Pugetsound

Discussion Starter · #5 · Jan 7, 2004

Oh and regarding how you cook your fish, I saw a really interesting way of seasoning fishing on the food network the other night. Instead of the typical lemon or lime slices, stuff the fish with fresh tarragon and orange slices. I am going to try that with the next salmon I get, it sounded unbelievably good.

Nate

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PARSON

· #6 · Jan 7, 2004

Cutting them up into steaks is so much easier than filleting and so much easier to cook in the oven or on the grill. I love them salmon steaks.

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PARSON

· #7 · Jan 7, 2004

Here is a recipe to try:
1/2 Pound of butter
2 ½ tablespoons of Worchestershire Sauce
1 tablespoon of lemon juice
5 tablespoons of soy sauce
2 tablespoons of paprika
a dash of Tabasco (optional)

Make aluminium foil pans, double thickness with 1 inch edges folded up.
Melt the butter in a sauce pan and add all the above items.
Warm up the BBQ and set at medium.
Place the foil pans on the BBQ and stir the butter sauce and place some on the foil pan.
Then add the salmon or steelhead filets and baste with sauce. Then cook with the BBQ lid closed for about 7 minutes.
Open and flip filets and re-baste and cook for another 5 minutes or until the fish flakes.

Good Eating and great fishing

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wolverinerick

· #8 · Jul 24, 2006

Pugetsound said:
Odd question for you all; Does any one grill their salmon/Steelhead carcasses? A couple of years ago, I filleted a couple of sockeye and decided there was still a lot of good meat on them. So I coated them in a couple of different marinades that I had and threw them on the grill. I was amazed at how much flesh we were able to get off the carcass and how good it was. You definately don't have to cook them very long though. One other thought, I am a lazy filleter and if it takes me longer than three or four minutes then it is taking to long, which is why I tend to have a little more flesh left on the carcass than what it would if I took a little more care in how fast I filleted. Just wondering.

Nate

When I fillet salmon, especialy sockeye, I boil the carcasses to make a fish stock, use it in fish or seafood chowder it's exelent. To keep the stock for a period of time just put into containers and freeze.

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