[Uncle Miltie]

I’ve filleted thousands of fish. Of them, about 50% is the usual meat, 30% is the guts, and 20% is the bones, skin and head.

When they start feeding you the lesser half, what proportion do you figure is the “upcycling” of fish guts?

[blackdog]

My local Korean grocery saves me the heads, skins, and bones from their counter side filet service. I boil it down into great fish stock and freeze it. Stock for chowders and sauces. The bones and skin break down to a lumpy mush after the collagen and proteins are boiled out. The pets love it. We ration that out little at a time.

They charge me fifty cents a pound at the store.

[DoodleBob]

They make it looks so innocent.

[DoodleBob]

They paint this as the grooviest thing since fake meat:

https://www.chefsresource.com/what-is-upcycled-salmon/

Sources and Significance of Upcycled Salmon Byproducts

The primary sources of salmon byproducts used in upcycling are:

Salmon Skin: Rich in collagen, omega-3 fatty acids, and protein, salmon skin can be transformed into crispy snacks, collagen peptides for supplements, or added to pet food.

Salmon Bones: These bones are a valuable source of calcium, phosphorus, and other minerals. They can be ground into bone meal for human consumption or used in pet food formulations.

Salmon Trim: These are the smaller pieces of flesh that are removed during processing. While they might not be aesthetically pleasing for prime cuts, they are perfectly edible and can be used in fish cakes, burgers, pâtés, or fish stock.

Salmon Heads: Often overlooked, salmon heads contain a surprising amount of edible flesh and are rich in omega-3 fatty acids. They can be used to make delicious fish stock or broth.