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Start by preparing the ingredients needed for making salmon stock such as salmon bones, onions, carrots, celery, garlic, and herbs.
02
In a large stockpot, add the salmon bones and cover with cold water.
03
Bring the water to a boil and then reduce heat to a simmer.
04
Add the chopped vegetables and herbs to the pot and let the stock simmer for at least 1-2 hours.
05
Skim off any impurities that rise to the surface of the stock.
06
Once the stock is done simmering, strain it through a fine mesh sieve to remove the solids.
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Let the stock cool before storing it in the refrigerator or freezer for later use.

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Chefs and home cooks who want to add depth of flavor to their dishes.
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Restaurants and food establishments that want to make their own homemade stock for soups, sauces, and other dishes.
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People who want to have a healthier alternative to store-bought stocks that may contain additives and preservatives.
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Salmon stock and refers to the amount of salmon held in inventory by a company or individual.
Any business or individual involved in the fishing, processing, or sale of salmon may be required to report their salmon stock.
Salmon stock reports can typically be filled out online or submitted via mail to the appropriate regulatory agency.
The purpose of reporting salmon stock is to monitor inventory levels, track the flow of salmon products, and ensure compliance with regulations.
Information typically reported on salmon stock forms includes the quantity of salmon in inventory, the source of the salmon, and any processing or sale activities.
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