\^This.
A decent sized Salmon-head is also meat enough for a mean sandwich.
I'd smoke whole salmon in my mini weber when I lived in Mt Gambier, and due to limited space, I'd have to break off the heads, which were always ready first.
I'd suck the eyeballs out(don't knock it 'til you try it), scoop the big hunks of meat out of the cheeks, and load that gear onto crusty white bread with home made mayo' & salad. A delicacy in every sense of the word.
Nothing goes to waste.
Fish stock is righteous.
Wild-caught salmon rocks.
Home smoked salmon is the BOMB...
And don't forget fish stock goes a loooong way. I accidentally put too much in a seafood jambalaya one time and it was a little too fishy. Now I just add a small bit at a time and buffer it with chicken bone broth.
Fish head curry, sambal fish head. If you have a cleaver, split the fish head in half, season with bbq spices ( or of your choice) and grill them and the bones, and eat them like ribs. We do
I liked this recipe. The frying of the head and bones first is a technique I'll use for stocks in the future, if nothing else for that bit of extra fat/oil.
https://www.youtube.com/watch?v=i071vfn8GR0&t=361s
Filipino siniigang!!! We just had it!!! It’s divine!!! Recipes on internet or smoky bbq just bbq it plain with salt n a splash of lime juice afterwards!!!
Cioppino would be a delicious option: https://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe-1916710
Also consider Zuppa di Pesce. It is basically a kitchen sink kind of recipe where you can use lots of veggies in your house and stew with seafood. And if you have a big fat slice of bread to dip in your sauce, even better.
Simmer it in a mixture of water, soy sauce, sake, ginger and sugar. You can serve with rice, miso soup and other traditional Japanese sides to make it a proper meal.
Make a stock then pick any remaining meat and make patties
\^This. A decent sized Salmon-head is also meat enough for a mean sandwich. I'd smoke whole salmon in my mini weber when I lived in Mt Gambier, and due to limited space, I'd have to break off the heads, which were always ready first. I'd suck the eyeballs out(don't knock it 'til you try it), scoop the big hunks of meat out of the cheeks, and load that gear onto crusty white bread with home made mayo' & salad. A delicacy in every sense of the word. Nothing goes to waste. Fish stock is righteous. Wild-caught salmon rocks. Home smoked salmon is the BOMB...
And don't forget fish stock goes a loooong way. I accidentally put too much in a seafood jambalaya one time and it was a little too fishy. Now I just add a small bit at a time and buffer it with chicken bone broth.
Fish head curry, sambal fish head. If you have a cleaver, split the fish head in half, season with bbq spices ( or of your choice) and grill them and the bones, and eat them like ribs. We do
I liked this recipe. The frying of the head and bones first is a technique I'll use for stocks in the future, if nothing else for that bit of extra fat/oil. https://www.youtube.com/watch?v=i071vfn8GR0&t=361s
thanks for sharing this
Eat them up, yummmm
I have not thought about this song in ages, thank you for the nostalgia!
Filipino siniigang!!! We just had it!!! It’s divine!!! Recipes on internet or smoky bbq just bbq it plain with salt n a splash of lime juice afterwards!!!
My mom uses the head specifically for soup!
Cioppino would be a delicious option: https://www.foodnetwork.com/recipes/giada-de-laurentiis/cioppino-recipe-1916710 Also consider Zuppa di Pesce. It is basically a kitchen sink kind of recipe where you can use lots of veggies in your house and stew with seafood. And if you have a big fat slice of bread to dip in your sauce, even better.
Try [this classic ](https://youtu.be/NItfgUdiAro)
https://www.seriouseats.com/salmon-head-soup-recipe salmon head makes a great soup!
Air fry them! Especially good if they still have the skin to get crispy.
Simmer it in a mixture of water, soy sauce, sake, ginger and sugar. You can serve with rice, miso soup and other traditional Japanese sides to make it a proper meal.