Speak of bones, I have a lot of bone, along with the giant head, from the giant salmon left. A stock is made, of course, with just the bones and head and water. I like to use this rich stock to make a hot miso soup. White miso, gochijang, wakame and tofu are usually what I put into it. Here I added some chanterelle to it too. Rich and comforting and health, do you see the omega-3 floating on the surface?
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