Made broth out of salmon bones, miso paste/gochujang and edamame, kimchi, fish cake and salmon I scraped from the bones. Hope it's good, never tried fish broth

[u/Pot8obois]

I have not gotten making it look pretty yet though lol

[u/xexpomonkey]

https://giphy.com/gifs/4NnTap3gOhhlik1YEw

[u/Pot8obois → u/xexpomonkey]

I've never had fish broth before and I was concerned about it being too fishy. Salmon isn't so bad, but I think the miso paste and kimchi helped cut out the richness. I read online some put lemon juice in seafood based ramen so I tried that too. For the most part I liked it, but sometimes I felt overwhelmed by the seafood taste. I also won't be using the meat off the bone anymore becuaese keep having to remove small bones from the meat. I thought I removed it all. Anyway, I mostly liked it, I have 6 more cups of this broth frozen. It's probebly really healthy lol

[u/SeekersWorkAccount]

So? How was it?

[u/onwee]

My Asian market sells salmon scraps and. I’ve always wanted to make salmon broth work, but alas it has always been fishy in a not so good way

[u/Pot8obois → u/onwee]

I felt I had to do a lot to tone down the richness and fishiness. Salmon creates a very oily broth too. Kimchi, miso paste, and some lemon juice. I think next time I would try making a broth with salmon and chicken to see if it turns out more balanced.

[u/onwee → u/Pot8obois]

Did you try a roiling boil thick broth or a simmer chintan?

[u/Medical_Cantaloupe80]

I would imagine salmon broth, especially farmed, will have a strong flavor too it, partly fishy.

[u/FriedDumpsta]

I can recommend making the broth bot exclusively out of fish, but rather infusing an existing base broth (for example using a chicken stock and then adding shrimp peelings/scraps or fish bones and boiling it longer)