Fish heads, fish heads, roly-poly fish heads (cooking discovery/question)

[ptobest]

I live above a Japanese market, & recently discovered that they sell salmon heads (or rather, a chopped up head plus various pieces) for significantly cheaper than salmon filets. So of course I bought one, chopped it up, and (minus the extra bones) the fish is just as delicious as the more expensive variety, and the extra fat on the head makes it work quite well for frying (if only I could use a grill..). However, I'm still left with the front part of the head, plus larger bony and fatty chunks. I am planning on trying to make a broth with these.

I was curious if anyone on here has done any cooking using salmon heads, and might have recommendations on good recipes/dishes to try?

[Adventine]

I am so glad you asked this question.

Salmon in tamarind miso soup is one of my all time favorite comfort foods. Recipe here: http://www.yummy.ph/recipe/salmon-sinigang-sa-miso-recipe

[ysette9]

Fish heads, fish heads, eat them up yum!

My BIL used to work at a sushi restaurant and could bring home the fish necks to eat. I realize fish don't really have becks, but it is the most descriptive way I could figure to describe the part that is just under the head and before the filet meat part of the body starts. I don't normally like salmon unless it is Uber fresh but sashimi-grade salmon makes the cut.

I don't remember exactly how he cooked them. Pan fried? Oven? But it was tasty. We like salmon with fermented black bean and ginger. Lots of Chinese restaurants steam entire fishes so I'm sure you could do that with the heads.

[ptobest]

I am so glad you asked this question.

Salmon in tamarind miso soup is one of my all time favorite comfort foods. Recipe here: http://www.yummy.ph/recipe/salmon-sinigang-sa-miso-recipe

Awesome, thanks for the recipe, looks delicious!

[ptobest]

Fish heads, fish heads, eat them up yum!

My BIL used to work at a sushi restaurant and could bring home the fish necks to eat. I realize fish don't really have becks, but it is the most descriptive way I could figure to describe the part that is just under the head and before the filet meat part of the body starts. I don't normally like salmon unless it is Uber fresh but sashimi-grade salmon makes the cut.

I don't remember exactly how he cooked them. Pan fried? Oven? But it was tasty. We like salmon with fermented black bean and ginger. Lots of Chinese restaurants steam entire fishes so I'm sure you could do that with the heads.

Steaming is a good idea (assuming I can cram an entire head into my rather small steamer), and I'll have to get a jar of fermented black beans & try making that with salmon at some point, thanks!

[ysette9]

You don't have to do it in a dedicated steamer if it doesn't fit. My husband just sticks a plate or a small bowl at the bottom of a wok with some water in the bottom, then sticks the food on a plate on top of that small bowl so it is elevated off of the bottom of the pan. Throw a lid on top, put the fire on medium or so, and steam away.

[ptobest]

You don't have to do it in a dedicated steamer if it doesn't fit. My husband just sticks a plate or a small bowl at the bottom of a wok with some water in the bottom, then sticks the food on a plate on top of that small bowl so it is elevated off of the bottom of the pan. Throw a lid on top, put the fire on medium or so, and steam away.

Wow that's a great idea, I can fit a lot more into my wok than my steamer.

[ysette9]

The things I learn being married to an Asian. :) Enjoy your fish heads!