Cooking Your Catch: Salmon Head Soup

Allison Sayer - CRR Staff

Fish heads make a rich, fatty broth, similar to chicken broth. Although this recipe calls for a lot of garlic, somehow the end product does not taste very “garlicky.”

Prep time: About an hour

Ingredients:

-2-4 fresh salmon heads

-3-6 celery stalks, coarse chopped

-1 whole head of garlic, minced

-Fresh green onions or chives, chopped

-Miso, to taste. Salt or bullion can be substituted.

-Water

-Optional: fresh salmon spines leftover from filleting

To Cook:

-Add miso or other salt to warm water until it is the right saltiness for your taste. Use enough water to just barely cover the ingredients.

-Add all ingredients except the green onions.

-Keep at just a bare simmer until meat pulls easily off the bone, usually 20-30 min.

-When cool enough to handle, massage the meat off the bones.

-Garnish with green onions.

More Cooking Your Catch recipes:

Cooking your Catch: Peel and Eat Shrimp

Cooking Your Catch: Halibut and Squash Salad

Cooking Your Catch: Salmon Cornmeal Croquettes