Meet Joel and Tele of Nerka Salmon! They’re the fisherfolk behind all the delicious Coho salmon recipes we’ve been serving up at the Table. Joel and Tele are second-generation salmon trollers who have been running the Nerka together since 2006, hand-delivering their catch to local chefs and markets like us!
Wild-caught salmon is considered one of the most nutritious foods in the world and we are so grateful to Tele and Joel for all they do to bring the freshest salmon to our valley.
After we make a delicious meal with this wild caught salmon, we utilize the scraps to make a nourishing bone broth rich in flavor and nutrients. We often get asked how we like to use our Salmon Bone Broth and the answer is simple… use it in any dish you would normally add liquid for more flavor and a more nutrient rich dish! Our salmon chowder is a very popular item for us and the base is our house made Salmon Broth!
Basic Moqueca “No Recipe” Recipe
- Mince some garlic and finely chop some yellow onion. Slice strips of bell pepper. Cut some tomatoes into chunks.
- Cut lime into wedges for serving. Zest another lime into a small bowl, then juice into the bowl. Finely chop some cilantro.
- Dry off 2 pounds cod or halibut fillets, then cut into 2-inch pieces. Season with kosher salt.
- Heat olive oil in a large pot over medium-high heat until shimmering. Add the garlic and onion and cook, stirring occasionally, until garlic is softened and the onions are translucent. Add bell peppers and cayenne pepper. Continue to cook until the peppers are softened.
- Add the tomatoes or can diced tomatoes with their juices. Cook, stirring occasionally, until the tomato juices are beginning to evaporate. Add the lime zest and juice, kosher salt, 1 can full-fat coconut milk, and 1 cup Salmon Bone Broth. Stir until combined and bring to a simmer. Reduce the heat to low and simmer for 5 minutes.
- Add the fish and gently pressing down on them with a spoon to submerge in the broth. Cover and return to a simmer. Cook until the fish is just cooked through, about 5 minutes. Add half of the cilantro and gently stir to combine so as not to break up the fish. Taste and season with more kosher salt as needed.
- Serve with steamed white rice, garnished with the remaining cilantro and lime wedges for squeezing.
How can you use our salmon broth?
Fish stock is like liquid gold in the kitchen!
Use it for everything seafood-related. Think creamy seafood chowders, flavorful risottos, and killer paellas. It adds this deep, briny richness that takes dishes to a whole new level. But don’t sleep on using it for non-seafood stuff too! I’ve simmered veggies in it for a boost of flavor in soups and sauces. Basically, if it needs a flavor punch, fish stock’s got your back. Once you start using it, you’ll wonder how you ever cooked without it.
You can also mix both of our bone broths for a more robust flavor profile!
Some ideas…
Cioppino
Gumbo
Moqueca
Jambalaya
Paella
Fish Chowder
Risotto
Bouillabaisse
Or simply cook some fish in it (braise or poach them with it), use it as a base for a pan sauce, or cook your rice in it!