Salmon skin, toasted is a wonderful delicacy!
In Sushi bars it’s usually served as a seaweed
handroll with a small amount of rice and some greens.
Your fish bones (if you have enough of them) can be
rendered into a good stock. That stockpot is also
a good destination for those green tops from the beets,
as well as the butt portion of onions, celery, cabbage etc.
Garbage in-Garbage out comes to mind.
TC
I save all kinds of peelings and what not for my veg broth. Definitely!
When I was little I read all the All of a Kind Family kids stories about a poor Jewish family growing up in 1900 Brooklyn. And I remember for a penny the fishmonger downstairs would
Give them pieces of the salmon skin to suck on as he smoked
His fish! How they loved to sit on the stoop and suck that skin!