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Salmon Head Soup
Instructions
Prepare all the ingredients you need. Peel and rinse the potatoes, onions and carrots. Thaw the salmon head and remove the gills, along with the eyes if you like. To reduce the amount of foam during cooking, you can soak the head in cold water for 1 hour.
Bring 2 litres of water to a boil. Put the salmon head into the boiling water and cook over medium heat, constantly skimming off the foam.
Once the foam stops forming, add 1 whole onion, 1 carrot and the bay leaf to the pot. Cook for 20-30 minutes – during this time the broth becomes clearer.
Remove the head, the vegetables and the bay leaf from the broth. Set the salmon head on a plate to cool, and discard the boiled carrot and onion – they have done their job. If you like, you can strain the broth through a sieve or cheesecloth.
Cut the potatoes into small cubes, grate the second carrot coarsely and chop the second onion into small cubes. Add the prepared vegetables to the broth, season with salt and cook over medium heat.
Once the salmon head has cooled, separate out all the edible parts.
Add the salmon meat to the soup and cook until all the vegetables are done.
When the soup is ready, taste it for salt, add more if needed and stir in fresh or frozen herbs. Take it off the heat and let it stand for 10-15 minutes.
The salmon head soup is ready. It turned out rich and very filling.Enjoy your meal!
Tips
- 1
BE SURE TO REMOVE THE GILLS – they make the broth cloudy and bitter. The eyes are optional (some people like their "fatty" taste).
- 2
SOAK THE HEAD IN COLD WATER for 1 hour – less foam during cooking and a cleaner broth.
- 3
DISCARD THE FIRST CARROT AND ONION – they have given their flavour and colour to the broth. Add the fresh vegetables only to the clean, strained broth.
- 4
SEPARATE THE MEAT CAREFULLY – small bones can turn up. Careful sorting means a safe serving. The same principle applies to other kinds of fish-head ukha.
Video
FAQ
Where can I get a salmon head? +
Ideally, from large fish shops or supermarkets with a fish counter. Chains such as Miratorg, Magnit and Perekrestok often sell the heads and tails left from a cleaned salmon at a budget price. The Russkoye More and Agama brands are reliable. A head of 800-1500 g is right for 4 servings of soup. Fresh (chilled) is preferable to frozen – more aromatic. Thaw a frozen head in the fridge for 8-12 hours. If the head still has its gills, be sure to remove them before cooking. If you have no head, use the tail section, the fins or the backbone. Salmon trout or trout is an excellent substitute for the salmon (closely related species).
What can I use instead of a salmon head? +
Alternatives: the head of trout or salmon (similar in taste), of carp or silver carp (a river note), of pike-perch or pike (a more "neutral" broth). The tail section with the fins instead of the head is also an excellent option. Salmon fillet (300-400 g) is the "premium" version, giving a more "transparent" broth but a less rich one. A mix of different fish heads makes a restaurant-style "triple ukha". For vegans, an "ukha" of nori seaweed with miso paste (a different concept). The best heads are from Far Eastern or Norwegian salmon. The head gives the broth its characteristic "richness" – that cannot be fully replaced.
How long does the soup keep? +
In the fridge, in a covered pot, 2 days. Fish soups go off quickly, so I do not recommend keeping it longer. Reheat it over low heat without bringing it to a rolling boil (the fish will fall apart). In the freezer – I do not recommend it: the potatoes and the fish lose their texture after thawing. Make it for one meal or one day. To freshen it up when reheating, add fresh herbs and a spoonful of cream (for a Finnish note). Do not leave it at room temperature for longer than 2 hours – delicate fish spoils quickly.
What do you serve the soup with? +
The Finnish-Scandinavian classic: with rye bread, or dark bread and butter. With a shot of vodka – "fisherman style". With sour cream (1-2 tablespoons in the bowl) – milder. With a slice of lemon – a refreshing accent. With "rasstegai" fish pies – a "boyar's feast". With a glass of dry white wine (Riesling, Chardonnay) – restaurant-style serving. For a "winter lunch" – with warmed bread and butter. For a diet or healthy-eating meal – as a light main course. Garnish with fresh dill and parsley when serving. For a "restaurant" presentation – a slice of lemon and a sprig of dill in the bowl.
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