Instructions: Fillet salmon. Remove head from the carcass. Remove gills and set all trimmings aside for stock. Remove bloodline from center of carcass and all other visceral matter.

Coat bottom of a 12-quart pot with olive oil. Heat pan, add onions and cook on medium heat until onions are translucent, stirring constantly, about 10 minutes.

Add black pepper, white pepper and salt to taste. Add chicken broth and chopped celery. Add celery seeds, water, oyster sauce and red pepper sauce.

Rinse salmon carcass and fish head and add to the broth. Simmer until fish falls off bones, about 1 hour.

Remove bones when the salmon has fallen from the skeleton. You can either leave the head in while serving, or remove it and find the silver-dollar-size fillet in the head and place it in the soup. This is the best part of the salmon. (Its under the gill plate on the side of the fishs head.)

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