Fish head soup
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There is so much more to fish than fillets. Fish head is a delicacy in oriental cooking. Too bad that in many countries, fish heads are discarded as not being fit for human consumption. They’re missing a lot. The head is the most flavorful part of the fish. The heads of fairly large fishes have plenty of meat too.
This fish head recipe is derived from a classic Filipino dish called swam, something my grandmother used to cook when I was a kid. While the classic swam uses asohos, the small white fish used for making tempura, I chose to cook it using the head of a salmon instead.
To cook this fish head soup, the head of any fairly large fish may be substituted–lapu-lapu, maya-maya, tanguigue… The ideal weight should be around half a kilo. For best results, use patis (fermented fish sauce) for seasoning instead of salt. Plenty of garlic, ginger and onions are a must.
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I personally have enjoyed 3 small catfish heads in my soup. Their flavor is a very good surprise. Maybe you will try it as well