Is there any use to salmon heads and spines?

Question

The fishmonger gave me a whole salmon rationed, and included the head and spine. I threw the head and spine away, but was wondering whether there is any culinary use for it.

Normally in a fish stock, I use white fish, not blue.

score 9 · Accepted Answer · answered Oct 03 '11 at 10:31

I agree that you can get some good meat from the head and could use it to flavour Bouillabaisse, i wouldn't however use it for stock as oily fish can lead to a cloudy fatty stock rather than the clearer and more flavoursome fish stock that can be derived from the off cuts and bones from white fish.

score 5 · Answer 2 · answered Oct 02 '11 at 02:43

5

Lots of good meat on the head (e.g. right on the cheeks), don't throw it away!

answered Oct 02 '11 at 02:43

Ward

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score 4 · Answer 3 · answered Oct 01 '11 at 20:43

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I use salmon bones in stock all of the time. It's delicious!

answered Oct 01 '11 at 20:43

mrwienerdog

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score 3 · Answer 4 · answered Oct 03 '11 at 14:58

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The heads contain a lot of natural collagen and meat, so they are perfect for making head cheese. Here is a good recipe for king salmon heads. Here is a picture of the result of that recipe.

answered Oct 03 '11 at 14:58

ESultanik

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score 1 · Answer 5 · answered Jul 16 '24 at 01:12

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In classic french cuisine there is probably no use for it in stocks. But you can look at asian stews for inspiration, e.g. Japanese 三平汁 or Russian Уха.

answered Jul 16 '24 at 01:12

Kentzo

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score 1 · Answer 6 · answered Oct 29 '12 at 13:55

If you actually like gnawing on bones (like my parents), you can sprinkle some seasoned salt and bake/smoke them... and then gnaw on them...

They also prepare the head in various ways like steaming in rice wine with a bunch of scallions and ginger or the aforementioned stocks. This also depends on whether you like picking meat off.

score 0 · Answer 7 · answered Jul 25 '24 at 02:43

In Finland, salmon heads and bones are used to prepare the stock for salmon soup (lohikeitto). Salmon goes well with salmon (surprise!), and since the soup is cream/milk-based and rather thick, the oiliness and cloudiness of the stock is not a problem either.

Here's a randomly selected but authentic recipe. Dill is obligatory, and for bonus authenticity points, use a couple of whole allspice (maustepippuri) instead of black pepper.

Is there any use to salmon heads and spines?

7 Answers7