"we" but LL really didnt do shite because she was freaked out by the heads.

Ok so a friend of ours brought over some salmon heads and we decided to do 1 of them roasted and use the other two for a salmon head soup.

Here are the fish heads as given to me. Let me start this by saying sorry about some of the lighting in the pics. The lights on my counter must be bad for pics because it is not this dark in my house. Looks like we are eating in a cave.

I started cutting the heads in half and removing the gills. The first one was a little tough because I had never done it before but the next two were a breeze. Gotta use a small knife for the gills imo. This forst pic is just the head split in half and rinsed.

Here is the head with the gills removed. and yes I did remove the little buried gill after this pic was take. Hmm kinda weird that a gill is still under their skin.

Getting busy now

Oh shite I almost forgot, going to work on this also.

Placed them on a pan face up. Rubbed some melted butter on them and put salt and pepper. In the oven at 350F. Checked on them at 25 minutes and let it go for 10 more mintes.

Pulled them and squeezed a little lemon on one of them.

Made a dipping mix of ponzu sauce and togarisho. If you have not tried this, it is the tits. You probably wont find togarisho in a regular grocery. Got to go to an asian market. Ponzu is in every grocery store. You'll thank me later.

Yes I'm including an action fork shot. and yes I ate the eyeball. it was an interesting taste and texture. If you closed your eyes and just ate it without knowing it was an eye ball, you would probably really like it. Knowing what youre eating is another thing

Alright so I cleaned up that platter like it was my job. I dont have as many pics for the soup because it wasnt that big of a process and I was doing 5 things at one time and trying to include some drinking in it.

We started by putting the 2 halved salmon heads in a pot with some onions, ginger, and seaweed.

[picture this stuff in a pot]

We let it simmer for about 35 minutes and then strained all the contents of the pot into another pot. This was the broth for the soup. I pulled the ssalmon heads and picked all the meat off that I could. This was tedious as hell and I will never do it again. Not worth the effort imo.

Kind of a bad pic of what was left after the straining process.

Picked salmon meat for the soup

The recipe called for any sort of asian noodle and I had somen on hand so we used that. Its a really sticky noodle that is usually used in cold dishes. I love it

This was the broth that we use for the soup

This was the last thing that we used for the soup. Miso paste

Ok so we have the broth(which we added some mirin to), the salmon meat, somen noodles, miso paste. Everything is to be kept separate and put together bow by bowl. Take a ladle of broth and add to bowl. Add some somen, some salmon meat, and a heaping teaspoon of the miso paste. The paste will break apart in the soup. If you desire more salt, add some soy sauce (LL did, I didnt). If you want some heat, add a little sriracha (we both did and I feel like it was a good addition). We added a little green onion for garnish

All in all it was a great meal. The roasted salmon heads were awesome and will be doing again. The soup was just as good but its a lot of work for a soup that I can go get at most asian places for pretty cheap. Its definitely a soup that is made in bulk so I have a bunch leftover. It was just the picking of the meat is a pain in the arse for a soup that doesnt really need it.