Alaska Native Fish Head Soup
A nourishing broth made by simmering salmon heads with root vegetables, using every part of the fish.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 6
- carbs
- 16
- protein
- 24
- calories
- 220
Instructions
- 1
Rinse the salmon heads thoroughly under cold water.
- 2
Place the heads in a large stockpot. Add enough water to cover them.
- 3
Bring the water to a boil, then lower heat to a simmer. Scoop off any foam from the top.
- 4
Add the onion and celery to the pot. Simmer gently for 30 minutes to build the broth.
- 5
Add the potatoes and carrots. Simmer for another 20-25 minutes until the vegetables are fork-tender.
- 6
Season the broth with salt to your taste.
- 7
Take out the salmon heads and pick off the meat. Put the meat back in the pot and discard the bones.
- 8
Stir in the fresh dill right before serving.
Chef's tips
Salmon heads have natural fat that gives the broth rich body, so simmer gently and skim foam often for a clear soup. Be sure to pick out the tender meat in the cheeks and collars.
Storage
Refrigerate for up to 3 days.
Reheating
Reheat gently on the stovetop over medium-low heat.
Common mistakes to avoid
- •Boiling the broth too hard, which makes it cloudy instead of clear.
- •Throwing away the tender, flavorful cheek meat by mistake.
Serving suggestions
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