Look at this beast! For $2! And possibly free in future! I think I’m switching fishmonger.
For reference, that head is the size of my hand with all fingers outstretched. And it includes the bottom half of the salmon collar.
Mr Fishmonger says he will give me these for free if I am a regular (free!! free!! My Singaporean within rejoices, and I’m not even Singaporean). However, I can’t decide whether he is just bribing me to buy his other stuff with the offer of free fish head. But free fish head is free fish head. One doesn’t sniff at free fish head.
I feel a bit like a cat that someone has bribed to be friends with them using leftover dinner.
I wonder if he has other types of fish head too.
My mother thought I was depriving myself when I excitedly shared news of my purchase with her. She was all: “are you eating properly? Don’t starve yourself to save money!” She didn’t quite grasp that I specifically wanted the fish head, and asked 3 different fishmongers for it, simply because salmon head is awesome.
If you haven’t tried it, lock your squeamishness in a box and give it a go. It’s a really fatty part of the fish with lots of smooth flesh (much more moist than salmon steak), and crispy skin all over when done well.
We dumped the bones / fins in a slow cooker with some water, onions, salt, and pepper. There was so much fatty salmon goodness that the resulting stock tasted almost creamy. Hello udon noodle soup. Another post, maybe.
The salmon head became this roasted amazingness you see below. Prompting a discussion of the merits of a simple dinner of a (whole) salmon head each, and rice. Looks like I need to get 2 salmon heads next time.
Roasted Teriyaki Salmon Head
Teriyaki sauce based on the one used by Just Bento, but with substitutions the sake.
Salmon head + collar
2 tablesp soya sauce
3 tablesp sushi vinegar
1 tablesp rice vinegar
1 tablesp sugar
- Wash the salmon head and collar, and rub with a little salt. Set aside for half an hour.
- Wipe the salmon with a paper towel to remove excess moisture. Mix the sauces and sugar in a small bowl, and pour over salmon. Set aside for 10 minutes.
- Roast in an oven for around 15 minutes or so at 220 degrees C, until the skin is a little charred on the edges and the fish is cooked through. If your salmon head is large, you may need to flip it over and cook for a further 5-10 minutes.