Salmon Carcasses

2038 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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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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