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.
