Organic Salmon Frames

it After the fillets are removed, these frames are what remain of our lovely organic salmon. Waste not, want not; our organic salmon frames are too good to be thrown away. They harbour a huge amount of flavour and goodness that can be bubbled into a delicious stock or broth with the finest purity.

Good To Know

Our fish is going frozen. We’ve made this shift in a move to guarantee and maintain quality and selection all year round.

Why Frozen?

- Freshly Frozen to lock in taste and nutrients and to maintain quality 

- Cook or Refreeze so it's ready to eat when you are. Refreeze at home or eat within 3 days of defrosting

- Seasonal Selections sourced at the best times for unmatched quality 

- Always Available so no more weather woes. Enjoy your favourite fish anytime

How will my fish arrive? 

Your fish is selected from our freezers on the day it is dispatched to ensure peak freshness. It's possible your fish may arrive partially frozen. Rest assured, it remains perfectly safe to eat within 3 days or to conveniently store in your freezer for later enjoyment.

How to Cook

Salmon Frame Broth

Salmon frames are excellent for making a rich, flavourful broth that can be used as a base for soups, stews, or even enjoyed on its own.

Ingredients:

• 1-2 organic salmon frames
• 2 litres of water 
• 1 onion, quartered
• 2 cloves garlic, crushed
• 1-2 inches of ginger, sliced (optional, for added flavour)
• 1-2 bay leaves
• Salt and pepper, to taste
• Fresh herbs (like parsley, thyme, or dill) for extra aroma

Instructions:

1. Rinse the salmon frames under cold water to remove any residual scales or blood.
2. Place the salmon frames in a large pot and add water, onion, garlic, ginger (if using), bay leaves, and herbs.
3. Bring to a boil, then reduce the heat to low and let it simmer for 30-60 minutes. Skim off any foam that rises to the top.
4. After simmering, strain the broth through a fine sieve or cheesecloth to remove bones and other solids.
5. Add salt and pepper to taste. Use the broth immediately in a soup or let it cool and store in the fridge or freezer.

Tip: The collagen from the bones will make this broth slightly gelatinous when cooled—this is a sign of a good, nutrient-rich broth!