Fish head soup is a comforting and inexpensive meal made in just one pot. When it’s picking apart the tender cheek meat or serving the head whole, cultures from all continents prepare fish heads. Fish heads are packed with flavor yet are often left to waste. I’ve picked up salmon heads for as little as $1, making this a budget-friendly protein. This is a quick and easy fish head soup recipe adapted from the version my mother would make in the fall and winter.
Find the video process and narrative behind the recipe in my Instagram video here.
What type of fish can I use?
You can use just about any type of fish you like. If you’re using smaller fish buy multiple heads or throw in some scraps or adjust the proportions to match. The easiest to find (and happens to be my favorite) is salmon head. I prefer salmon heads because they provide fatty richness and are large enough to easily separate edible pieces from bones.
If you’re not a fan of heads you can substitute other parts of the fish frame, but know it won’t be quite as rich and silky without the collagen from the head.
Where can I buy fish heads?
You can buy scraps and fish heads from any fishmonger or grocery store with a seafood department. They often won’t be displayed out on the ice, but they’ll almost always have them if you ask.
Do I have to serve the entire head?
If the appearance of a fish head staring back at you makes you queasy don’t let it hold you back from making a delicious pot of soup. Make the recipe right up until you’re ready to garnish and serve, but before doing so remove the fish heads. Place the fish heads on a sheet pan or cutting board, then use your hands to pick the edible pieces and return them to the soup with the garnish. Discard the remaining fish skeleton.
What type of pot are you using?
I’m using a clay pot with a matching lid. Koreans may refer to this style of pot as dolsot, Chinese as sandpots, and Japanese as donabe, each of course with varying materials and slightly different design. I prefer to use a clay pot because it retains heat well, making it ideal for soups and stews cooked at lower temperatures. I avoid searing and high heat when cooking with the pot to avoid staining and cracks.
You can find a similar pot to the one I’m using linked here on Amazon.
Fish Head Soup
Ingredients
- 1 tbsp oil or butter
- 1/2 medium onion sliced
- 1-1.5 lb fish head
- 1 lb potatoes peeled, medium dice
- 4 oz carrots peeled, medium dice
- 1 piece kombu 7g
- 4 cups water
- 2 tbsp miso paste
- 1 scallion finely chopped
Instructions
- Heat oil in a pot over medium high heat. Add onions and cook until translucent. Season with salt then add salmon, carrots, potato, water, and kombu if using.
- Bring to a boil, then discard kombu if using. Cover and cook for 10 minutes, until vegetables are softened.
- Add miso paste, stirring until dissolved. Remove from heat and garnish with scallions. Serve hot!
