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Thread: best use of fish heads

  1. #1
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    best use of fish heads

    We go through a lot of whole salmon at our restaurant and I took home some fish heads. What is the best way to make use of these things? Stock is the obvious answer, but what else?

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    Senior Member chinacats's Avatar
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    Cheeks
    once in a while you get shown the light, in the strangest of places if you look at it right

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    Grill it, simmered with sweet soy and dashi Japanese way, curry fish head malaysian way, and there are a lot more yummy recipes out there.

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    Cut 'em in half, sprinkle some salt and pepper, then broil for 5-6 minutes. Good meat in the cheeks, top of the head (lots there!), and if you've got everything ahead of the front fins, the shoulder girdle.
    Len

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    Senior Member cheflarge's Avatar
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    Good food is essential, where knives are an integral part of the process.

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    Halved. Salt grilled from the collar up. Make it a special. The Japanese name for dish eludes me right now. Koma?
    Dave
    Older and wider.

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    Salt grilled salmon head is called Sake Kabuto Shioyaki, I believe. If it is only the collar, then it would be Sake Kama Shioyaki.
    Steve

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    Is sake (the fish) pronounced the same as sake (the drink)
    Dave
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    Quote Originally Posted by oldcookie View Post
    Salt grilled salmon head is called Sake Kabuto Shioyaki, I believe. If it is only the collar, then it would be Sake Kama Shioyaki.
    Looks like this will be dinner tonight! Sounds tasty you guys!

    Using the heads from these beauties. Ivory king salmon.


  10. #10

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    Quote Originally Posted by daveb View Post
    Is sake (the fish) pronounced the same as sake (the drink)
    My class instructor a while back pronounced the salmon as "sha-kay". Dunno if that's correct or just the way he differentiated between the drink versus the fish!
    Len

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