Comments on: Grilling Salmon Heads

By: Mike

Mike — Sun, 18 Jan 2009 02:34:24 +0000

I saw the fresh heads at the store for 1.99 LB , now I love Blue Fish cheeks but I wound up buying Salmon (previously frozen) and I am doubley disappointed after buying the frozen THEN reading how good the salmon heads are. Thanks for bumming me out….Just kidding Thanks !

By: Arlene

Arlene — Fri, 21 Sep 2007 19:42:03 +0000

Great idea!!!

I just picked up some salmon heads at Farm Boy today and was just going to make regular fish stock for seafood chowder. Being from the islands, I love seafood…. but I never thought about grilling salmon heads!

Thanks for sharing your idea.

By: bbum

bbum — Mon, 09 Apr 2007 22:27:14 +0000

Thank you! Yes, I do need to work on presentation. My “plating” is usually limited to “however it falls when tossed with a pair of 24 inch tongs onto whatever plate is in range”.

I’m seriously considering making a salmon rangoon style dumping using the meat from smoked heads + some kind of mild creamy cheese and, possibly, lightly roasted scallions to make the stuffing.

BTW: I served the heads with El Tesoro Reposado.

By: Jason (jiboo on mumpsimus forum)

Jason (jiboo on mumpsimus forum) — Mon, 09 Apr 2007 22:17:30 +0000

Nice research!
I am a chef and tequila afficionado like yourself( Professional chef )and your recipe would be at home in any 5 star restaurant kitchen.I might recommend pulling the meat ahead of time with plastic gloves to make a more elegant presentation and then serving with dill(or whatever fresh herbs you can find) and lemon creme fraiche,brown bread or buttered toast,and maybe crispy skin pieces as a garnish.

By: rama

rama — Mon, 09 Apr 2007 16:47:33 +0000

fish heads, fish heads. roly poly fish heads. fish heads, fish heads, eat them up. yum!

http://www.youtube.com/watch?v=LzpN9ce_qF0

By: bbum

bbum — Mon, 09 Apr 2007 16:13:26 +0000

Interesting — I suspect it is a western culinary issue as all of the fish stock recipes I found explicitly mentioned not using Salmon heads as they are supposedly too oily.

It doesn’t surprise me that other parts of the world lack such a hangup. I need to find a good, basic, eastern cuisine recipe resource, online or off.

By: NIck Hander

NIck Hander — Mon, 09 Apr 2007 16:10:46 +0000

Salmon heads are often used to make fish stock, especially in Japan. Just butcher them down to smaller pieces, add onion, spices, water, and let simmer for a few hours. Delicious fish stock.

By: Found on the Web » Fish Heads, Fish Heads

Found on the Web » Fish Heads, Fish Heads — Mon, 09 Apr 2007 14:50:37 +0000

[...] Grilling Salmon Heads: I wouldn’t have even thought to use the heads (even if we bought something other than fillets) and the picture is worth the link on its own. [...]