Melanie Brown, a Bristol Bay fisherman of Yupik/Inupiaq ancestry, shared this recipe for salmon soup. It’s based on her great-grandmother’s fish-head stew. 1 bouillon cube, or 1 teaspoon bouillon paste 1/2 small onion, cut into rings or half-rings 1 celery heart, cut crosswise into 1/4-inch-thick crescents Sea salt Onion powder 1/4 cup uncooked rice 2 tablespoons soy sauce or tamari 1 salmon head Tail end of salmon Fill a soup pot half full with cold water and place on it medium heat. Add a bouillon cube or bouillon paste and dissolve into heating water. Sauté onion that has been cut into rings or half-rings. Add celery that has been cut crosswise into crescents across the whole celery heart—roughly seven cuts, about 1/4-inch wide. Add some seasoning of salt and onion powder, so that the flavors bind for the flavor base of the soup. Add onion and celery sauté to the …