I bought a whole fish a few weeks ago and due to my inept butchering, I have a good pound-and-a-half of very meaty bones, skin and hunks of flesh in my freezer. Don't wanna toss it out, but I don't know what to do with it. I was going to make fish stock but every single recipe I've found recommends whitefish bones and flesh. Will salmon work? Anyone got a good idea what to do with the stuff?