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Old 08-08-2006, 12:31 PM   #1
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Fish Heads

I got this wonderful salmon head from a sushi bar that I go to. Would this be good to make fish stock? If so, what other seasonings might I use?

Any other suggestions would be nice.

Thanks in advance.

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Old 08-08-2006, 12:33 PM   #2
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Salmon bones are not good for making stock because the fish is so oily. I didn't believe when I was told that, and tried it anyway... but never again!
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Old 08-08-2006, 12:36 PM   #3
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Are the cheeks still intact????
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Old 08-08-2006, 12:41 PM   #4
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I believe the cheeks are intact.
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Old 08-08-2006, 01:27 PM   #5
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You will want to eat those!
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Old 08-08-2006, 01:38 PM   #6
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A second for all of what ChefJune says. Ask them for snapper bones, etc. next time.
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Old 08-08-2006, 02:06 PM   #7
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Eat the cheeks, don't try stock. To oily(as forementioned) and way to strong.
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Old 08-08-2006, 02:25 PM   #8
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OK someone please explain fish cheeks to me. Is the meat just like the rest of the fish meat or it is different somehow?
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Old 08-08-2006, 02:28 PM   #9
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it is tender, and suculent. Prized in alot of pacific cultures. Tuna/Bonito cheeks are the most common.
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Old 08-08-2006, 02:31 PM   #10
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I know it is prized as one of the tastiest parts of the fish and a real treat, but what exactly is it? Is it meat just like a fillet or is it something completely different like roe or eyeballs or something other than meat?
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