Fish
Bone
Salmon bones and frames build stock—collagen, residual meat, and savoury juices that carry the sweet-oily character of the fish into broths and fumet. Heads, collars, and spine pieces all contribute body; rinse well and discard gills if still attached. Roast bones lightly for a deeper brown stock, or simmer cold-start for a cleaner poaching liquid. Strain, cool, and lift the fat; the resulting broth anchors chowders, miso soups, and sauce bases without tasting muddy if kept below a hard boil.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 16.3 g
- Saturated Fat 6.51 g
- Trans Fat 0 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.25 g
- Cholesterol 52.3 mg
- Sodium 81.5 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 29.8 g
- Water 47.6 g
- Energy 266 kcal
- Water 47.6 g
- Protein 29.8 g
- Fat 16.3 g
- Saturated Fat 6.51 g
- Monounsaturated Fat 6.51 g
- Polyunsaturated Fat 3.25 g
- Omega-3 0.39 g
- Vitamins 56.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.13 mg
- Vitamin B3 — Niacin 3.38 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 3.5 µg
- Vitamin B9 — Folate 14 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.9 µg
- Vitamin E 1.72 mg
- Vitamin K 0.6 µg
- Minerals 566 mg
- Major Minerals 565 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 52.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.13 · vitamin-b3-niacin: 3.38 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.33 · vitamin-b7-biotin: 3.5 · vitamin-b9-folate: 14 · vitamin-d: 13.9 · vitamin-e: 1.72 · vitamin-k: 0.6 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
Salmon frames were simmered for broth and bone grease wherever the fish was a staple protein.
European fish kitchens codified salmon fumet as a classic foundation for white sauces and court-bouillon.
Nose-to-tail restaurant cooking revived salmon-bone stocks as a flavour base rather than waste.