Had to take pics with phone ,battery on order for camera. There are some great bits of meat in the head really sweet,fiddly to get to but if you don't overcook it really good eating.Wow, Mick! That looks fabulous and your pictures are really beautiful! Thanks for providing the detail about prepping the heads, too.
Looks like a great meal, hope the Butcher's Daughter enjoyed it too!
Have a great weekend!
Clarissa
Howdy.... My mom and grandma made salmon head fish stock... used it to flavor any salmon dishes.... It adds a real punch of salmon flavor to stuff.... also the omega fatty acids are good for you..... I do believe you have to be a salmon lover to use and like it..... add to pasta water when boiling if making scampi/linguini type thing... I'd eat the broth with saltines... like chicken broth... onions, garlic, celery etc.....OK, I obviously don't know sheeet from shinola when it comes to seafood, but hope that Mick or others following this thread might be able to help me out.
I called my local fish guy and asked about fish heads. He said that he has salmon heads available daily (already gilled, yay!) but that is pretty much the only kind of fish heads he usually has. Are salmon heads good eatin', suitable for Mick's curry, or not? Any thoughts?
Thanks!!
Clarissa
Hi Dave,Howdy.... My mom and grandma made salmon head fish stock... used it to flavor any salmon dishes.... It adds a real punch of salmon flavor to stuff.... also the omega fatty acids are good for you..... I do believe you have to be a salmon lover to use and like it..... add to pasta water when boiling if making scampi/linguini type thing... I'd eat the broth with saltines... like chicken broth... onions, garlic, celery etc.....
I'm getting hungry for old time food now..... Dave
I love the fact that it looks like a creole dishI agree with Clarissa, not sure if you are that good a cook or an excellent photographer, But those are outstand pictures. Sure wish I could taste it. I know it isn't, and not meaning insult here but it really looks like a cajun red fish creole. Thats the closest think I have to imagine a fish head curry.
Really nice Moikel, I know I would like it.
Clarissa we all know you can cookOK, I obviously don't know sheeet from shinola when it comes to seafood, but hope that Mick or others following this thread might be able to help me out.
I called my local fish guy and asked about fish heads. He said that he has salmon heads available daily (already gilled, yay!) but that is pretty much the only kind of fish heads he usually has. Are salmon heads good eatin', suitable for Mick's curry, or not? Any thoughts?
Thanks!!
Clarissa
Sounds like a great plan, Mick. Always can get decent shell-on shrimp, frozen and from your part of the world generally, sometimes from Foamheart's. We've got a little Korean grocery store in town that carries other East Asian ingredients like tamarind pulp, lemongrass, etc. I think I'll make this my cooking project in a couple of weekends.Clarissa we all know you can cookso its just a matter of working with what you have.
I am not sure about salmon.I have eaten plenty of it in Canada ,loved it but not so sure about curry.
Can I suggest this.Make it with a thick white fish steak,cod ,halibut would be great just to get your eye in. Or get some good size shrimp,shell them. Fry the heads& shells with some bits,ginger,garlic little curry powder stay inside the rope on flavour. Mash them good then add the tamarind water,bubble it THEN strain it then add it to curry as per recipe. Add your shrimp after that.
Nostalgia is a funny thing when I was in my early 20s(I am 53 now) a few of us would go to the Malaya restaurant in Chinatown.Opened 1963 still going now. It was exotic to me because it was Asian food but a different world to that westernised chinese food,sweet & sour,chow mein,fried rice that we all new.
The flavours were wild to me then I didnt know there was curry other than Indian or the English colonial take on it.
Malaysian predates Thai,Vietnamese, Sichuan,by a long way here. One day I will make laksa ,very much loved by Aussies but very Malaysian.
Salmon with lemon and dill is an unbeatable flavor combination! We are supposedly having a great salmon season here in Oregon this year, so making salmon stock for use with chowder or your terrine would be a lot of fun. Thanks, Foam!Clarissa, we don't have too much salmon here, but ocassionally someone makes an Alaskan fishing trip (drinking and hunting/fishing). The guys learned to freeze and bring back some heads and bones for stock. It makes a kick-ass smoked salmon terrine with dill and lemon infussion. Its good enough to ocassionally be asked for for partys.
But thats nothing compared to what Moikel does. He does more with less than anyone I ever saw!
You bet that they are! Back when I fished there was a guy who would bring a five gallon bucket down to the fillet tables and collect all that he wanted. He really preferred the salmon heads, but would take the rockfish too.OK, I obviously don't know sheeet from shinola when it comes to seafood, but hope that Mick or others following this thread might be able to help me out.
I called my local fish guy and asked about fish heads. He said that he has salmon heads available daily (already gilled, yay!) but that is pretty much the only kind of fish heads he usually has. Are salmon heads good eatin', suitable for Mick's curry, or not? Any thoughts?
Thanks!!
Clarissa
Thanks, Case! I'm think going to pick up some heads on my next free weekend and give a shot to making salmon stock and cioppino, while good tomatoes are still available.You bet that they are! Back when I fished there was a guy who would bring a five gallon bucket down to the fillet tables and collect all that he wanted. He really preferred the salmon heads, but would take the rockfish too.