Ok enough words, on to the pictures.
I also did a rack of spare ribs
Nice color to the skin
Peeled away with zero effort
Crazy moist, almost wet
I have heard of a few Really Hardcore Fish Loving Chefs that have made Salmon Bone Stock...I had a Senior student do it one time as part of a Mystery Basket, wanting to make a Sauce from it... Holy Smokes was is it STRONG! Not something I wish to eat again!...JJ
No orientals here? LOL
My Chinese friend Joe would save all the heads and carcasses when they fileted the fish on our party boat.
He made some wicked fish stock. I can only assume he removed the gills and roasted them, but he was a helluva cook!
Good luck and good smoking.
Fish head curry a very popular Asian dish as well. I always thought it was best with white flesh fish,snapper,cod then I saw Chinese people using kingfish ,oily style of fish.Salmon not so sure?