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Started By
Message
Two things I made with some salmon heads (pics)
Posted on 3/12/14 at 2:27 pm
Posted on 3/12/14 at 2:27 pm
"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.
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.
Posted on 3/12/14 at 2:40 pm to Deactived
looks like a scene from the godfather
Posted on 3/12/14 at 2:41 pm to Deactived
damn, those heads look awesome
although 350 for 35 min seems a bit long, they weren't dry?
although 350 for 35 min seems a bit long, they weren't dry?
Posted on 3/12/14 at 2:43 pm to Deactived
Hummmm...not a big fan of fish heads.
But what do I know, I liquefy additional seasoning on the outside of my crawfish when I boil them.
Just for the record IWEI...there isn't much I won't try, I'd even give that eyeball a go for shats and giggles.
But what do I know, I liquefy additional seasoning on the outside of my crawfish when I boil them.
Just for the record IWEI...there isn't much I won't try, I'd even give that eyeball a go for shats and giggles.
This post was edited on 3/12/14 at 2:45 pm
Posted on 3/12/14 at 2:44 pm to Salmon
couple different recipes i found had them all around 30 minutes or so at different temps.
one had 45 minutes total with 30 minutes at 250F along with 15 minutes at 450F. others had 40 minutes at 325F.
I pulled them at 25 to check them. I saw they could go longer so I put them back in.
Might be longer times because of the amount of bone and they are pretty thick. Its not like cooking a fillet of fish
one had 45 minutes total with 30 minutes at 250F along with 15 minutes at 450F. others had 40 minutes at 325F.
I pulled them at 25 to check them. I saw they could go longer so I put them back in.
Might be longer times because of the amount of bone and they are pretty thick. Its not like cooking a fillet of fish
Posted on 3/12/14 at 2:45 pm to Deactived
I gotta say Jones, I'm impressed. That all looks delicious. For some reason, I thought the color of the heads after being baked would be darker. That's the only thing that bothered me a bit, they seemed kinda light looking.
But I would have eaten all of it. Would never have thought to cook heads that way. Most people toss that part of the fish. Well done.
But I would have eaten all of it. Would never have thought to cook heads that way. Most people toss that part of the fish. Well done.
Posted on 3/12/14 at 2:46 pm to Deactived
quote:
Might be longer times because of the amount of bone and they are pretty thick. Its not like cooking a fillet of fish
This is what I was thinking. All the bones and tissue and shite would keep the heads from drying out as fast as a filet, and you probably need to cook a lot of that down a bit, to get to the edible parts.
Looks like a hell of a process there.
Posted on 3/12/14 at 2:48 pm to Festus
I thought that also when they came out. Might be because I used a lower temp(350 instead of 450). One recipe said to broil them towards the end to get them crispy. I decided to go the safe route because it was my first time cooking them.
Gonna try 450 or broiling them at the end next time.
Gonna try 450 or broiling them at the end next time.
Posted on 3/12/14 at 2:49 pm to Geauxld Finger
Now just do the same thing with tuna and incorporate tangerines, avocado, and pasta shells.
Posted on 3/12/14 at 2:52 pm to TigerWise
quote:
Now just do the same thing with tuna and incorporate tangerines, avocado, and pasta shells.
Posted on 3/12/14 at 2:52 pm to Deactived
Eating the fish heads. Seems like a lot if work for little reward. I've never had fish heads though.
Posted on 3/12/14 at 2:56 pm to LSUballs
quote:
I've never had fish heads though.
I was raised where it was an insult to say "frick em and feed em fish heads" about someone else.
Posted on 3/12/14 at 3:00 pm to LSUballs
quote:
Eating the fish heads.
well if you like fish, the best meat is in the neck, cheeks, head imo.
quote:
Seems like a lot if work for little reward
The soup was but the first dish isnt. After the first head, it only took me 5 minutes to cut the head in half and remove the gills.
quote:
I've never had fish heads though.
You should try them.
Posted on 3/12/14 at 3:01 pm to 4LSU2
Same thing popped in my head last night when I saw the fish heads. I thought somebody had fricked ole Jones and fed him fish heads.
Posted on 3/12/14 at 3:04 pm to 4LSU2
quote:Loved that sayin'...guess this thread is a testament to the fact that the phrase still has meaning.
"frick em and feed em fish heads"
Posted on 3/12/14 at 3:19 pm to Deactived
Pretty cool. I would definitely try broiling for a little bit.
I don't think I can eat another eye. Once was enough. It was not tasty. Maybe different fish have better tasting eyes. I'd have to be drunk. The rest of the head is great.
I don't think I can eat another eye. Once was enough. It was not tasty. Maybe different fish have better tasting eyes. I'd have to be drunk. The rest of the head is great.
Posted on 3/12/14 at 3:21 pm to Winkface
quote:This thread is just full of win. Surely someone sees Wink's prose as sig worthy?
The rest of the head is great
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