We’ve been making fish soup from the remains of our salmon for years and just love it. After cleaning the salmon that we dip net from the Copper River at Chitina, we cut off the tails and heads from the gutted and fileted carcass, saving the carcasses and the bellies and some of the heads (about 1 head to 3 carcasses).
Monthly Archives: August 2026
Tepache, a Refreshing Summer Drink
This recipe is very simple and uses what we used to throw away – pineapple rinds.