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[Dogbreath]

Head from a 15# White Spring Salmon I caught over the weekend-hadn't made fish soup with Salmon head for ages but this was good-not too strong but spicy.




Salmon Cheeks! Absolutely delicious-like a mild  Salmon flavoured Scallop


 Yes that's Avocado in the soup there was a ripe one sitting around so WTH?

[CohoJake]

Nice!  Reminds me of the time my mother-in-law tried to make fish head soup out of the head of a 40 lb spring (my profile pic).  She had a heck of a time finding a pot big enough, and that smell didn't leave the house all day.  Have you tried splitting the heads down the middle and broiling them with mayo like you get in some sushi places?  Delicious, especially the cheeks.

[Dogbreath]

You can see the head has been split down the middle and cheeks are on display in pic #2

[243Pete]

My mom does something similar, except she slow boils the head with sliced ginger, soy and some mirin.

Spliting the head of a spring anywhere past 20 pounds is a pain....

But mmmm that ramen looks good! avocado... gotta try that next time.

[Animal Chin]

My mom told me to quickly hand rinse the heads with a mixture of cold water and a little white vinegar. The last time I made fishhead soup .. i used soft tofu and udon noodles with lots of ginger and green onions .. the flavor was awesome but there was a slight aftertaste i thought was from the tofu. I'll see if rinsing it first corrects this.

[Dogbreath]

Yes you have to rinse it a lot- I like the vinegar idea.