Ear from the tail and head of pink salmon

A dish such as fish soup made from the tail and head of pink salmon is very popular among most housewives. To cook it, all you need is the tail and head of a fish. As for additional ingredients, they can be purchased at any grocery store.

Ukha has a very low calorie content. Despite this, fish soup cooked from pink salmon has unique therapeutic and preventive qualities due to the presence of vitamins and microelements. This soup is especially useful during diets. Apart from this, it can be used even by children.

Pink salmon soup: how to prepare it correctly

Fish soup is perhaps the easiest and quickest dish to make. At first, it’s enough to cook the broth, and then season it with vegetables and spices. If you cook fish soup from canned food, then do the opposite: first boil the vegetables, and then add canned food.

Adding spices to the product makes the fish soup a real dish. These can be seasonings such as herbs, salt, pepper and bay leaf. To make the soup more satisfying, add various cereals or vegetables to it. The tail and head are the usual set with which you can cook the fish soup, although you can add other fragments. Despite this, the tail and head are usually sufficient, given that they are not small.

Making fish soup takes a short amount of time. You can cook it in 15 minutes. The main thing is to clean the fish well so that there are as few bones as possible. Once ready, it is better to cover the ear with a lid and keep it like that for about an hour.

How useful is pink salmon soup?

Pink salmon soup is not only a tasty, but also a healthy dish. The presence of a huge amount of vitamins and microelements makes it an indispensable dish for the daily diet. Omega-3 non-fat acids help protect the body from malignant neoplasms and improve the condition of the dermatological surface. Vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) such as A, B, C and PP have a beneficial effect on the intellectual and physical capabilities of the human body. In addition, pink salmon meat contains minerals such as chromium, iodine, phosphorus, sulfur and magnesium, which play an active role in metabolism.

Ear from the head and tail of pink salmon

To make fish soup, different types of fish are used, but the most delicious fish soup comes from the head and tail of pink salmon.

Why is it better to cook fish soup from the head?

Some housewives, after cutting pink salmon, simply throw away unnecessary parts, such as the head, tail and fins. Most likely, they don’t know that the most delicious fish soup comes out of these parts.

Naturally, if you boil one head and tail, it is unlikely that it will turn out to be a tasty dish unless you add additional ingredients to the broth. But thanks to the presence of such parts, the broth comes out rich and necessary.

What else should you add to the broth?

Additional ingredients make the fish soup the most delicious dish. Eg:

if you add celery and parsley, this will give the dish a specific taste and smell;
Seasonings such as dark pepper and bay leaf will not interfere with the ear;
and the freshest vegetables, such as potatoes, carrots and onions, will make the fish soup the most delicious and nutritious.

Recipes from professionals, TOP 5 recipes

Pink salmon soup

It includes:

pink salmon head – 3 pieces;
pink salmon tail – 3 pieces;
potatoes – 6 pcs;
onion – 1 onion;
greens, salt, pepper - to taste.

The fish soup set should be poured into a bowl with water, put on fire and boiled for 25-30 minutes. After this, strain the mixture so that a clear broth comes out. Peel and cut the potatoes, then bring the mixture to a boil.

After this, peel the carrots and onions, and then add them to the broth and cook again for 15 minutes. After this time, add fish, salt, herbs and pepper to the fish soup, then cover the pan with a lid and leave for 10-15 minutes.

Ear from the head and tail of pink salmon

Ingredients

Head and tail of pink salmon – 450 g

Potatoes – 120 g

Onion – 30 g

Celery stalk – 30 g

Bay leaf – 2 pcs.

Peppercorns – 8 pcs.

33 kcal
50 min.
50 min.

Photo of the finished dish

Step-by-step recipe with photos

To make fish soup from the head and tail of pink salmon, take the products indicated in the list.

Cut the fish, cut off the head and tail, as well as the fins, you can take the liver if it is of good quality.

Place the pink salmon parts into a saucepan.

Fill with water and immediately add spices: a piece of onion, carrot, stems of greenery, bay leaf, peppercorns. Place on the fire and cook until the fish is done, skimming off the foam.

Meanwhile, prepare vegetable tenderloin from large cubes of potatoes, small cubes of onions and carrots. Wash the rice.

When the fish is cooked, remove it from the broth, remove the roots, and strain the broth.

Cool the fish and separate the flesh from the bones.

In a saucepan, lightly simmer the cooked vegetables in the broth.

Add potatoes and rice.

Pour in strained fish broth.

Add fish pulp.

Bring the vegetables to readiness over medium heat and season with herbs.

Serve the finished fish soup hot for lunch.

Additionally, you can serve lemon and fresh herbs.

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Ear from the head and tail of pink salmon - the best recipes for delicious fish soup

Ear from the head and tail of pink salmon is a beautiful, economical solution for designing a lunch menu on a fish day, or the best method for recycling parts of fish that are unsuitable for making other dishes. Even without adding fillet, the soup is tasty, satisfying and rich.

How to cook fish soup from a pink salmon head?

Further, from the proposed recipes, you will learn how long to cook pink salmon in the fish soup, what products to supplement the dish with, and in what dishes the technology can be implemented. When designing any of the options, you need to take into account the usual rules:

The head of the fish must be removed from the gills and eyes, which can add bitterness to the broth.
Roots will give the food a special taste: carrots, celery, parsley, potatoes will make the dish rich, and onions, spices and seasonings will make it fragrant and special.
The head and tail of the fish are poured with water and boiled for 25-30 minutes, after which the broth is filtered and used as a base for making fish soup.

Ear from the head and tail of pink salmon - recipe

Pink salmon soup is a simple recipe and does not require extensive culinary experience or unique products. Everything you need to design a dish is usually found in every kitchen. The laconic composition proposed below can be supplemented, if desired, with other vegetables, seasonings and spices of your choice.

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
salt, pepper, bay, herbs.

The heads and tails are filled with water and boiled for 25 minutes.
Remove the fish parts from the broth, which is filtered and returned to the heat.
Add potatoes, carrots and onions, season the contents, and boil.
Add fish pulp and herbs and remove the container from the heat.
After 10 minutes, the ear from the head and tail of the pink salmon will infuse and be ready.

Pink salmon soup with millet

The most nutritious and satisfying is the ear from the head of pink salmon with millet. Before adding to the soup, the cereal is previously washed until the water is clear, poured boiling water over it for a few minutes, and then rinsed again. This procedure will not only speed up the boiling of the grains, but also improve the taste of the broth.

head and tail of pink salmon - 2 pcs.;
potatoes – 5 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
millet – ½ cup;
sweet pepper – ½ piece;
salt, pepper, bay, oil, herbs.

Boil the fish, then separate the flesh from the bones, and filter the broth.
Place potatoes and millet in a container with broth and boil for 10 minutes.
Add sauteed onions with carrots, chopped bell peppers, spices, cook for another 10 minutes.
At the end, the ear from the head and tail of pink salmon is seasoned with herbs.

Pink salmon soup with egg

The following recipe for pink salmon soup differs little from previous versions. In this case, a chicken egg is used as an additional component to fill the broth. Beat it with a fork until smooth and add it to the dish at the final stage of cooking, pouring it in a narrow stream and continuously stirring the contents of the pan.

head and tail of pink salmon - 2 pcs.;
potatoes – 5 pcs.;
onions and carrots - 1 pc.;
water – 1.5-2 l;
testicle – 1 pc.;
salt, pepper, bay, oil, herbs.

Potatoes and sautéed vegetables are added to the broth made from fish parts and boiled for 15 minutes.
Season the dish, add pink salmon pulp, add an egg, and throw in some greens.
After 10 minutes, the ear with an egg from the head and tail of pink salmon will infuse and be ready.

Pink salmon head soup - recipe with rice

Pink salmon soup with rice is a dietary and savory version of your favorite dish, for the design of which it is advisable to choose round-grained cereals. Not even an hour will pass from the start of making the roast, and four portions of a mouth-watering dish will be fragrant on your table, from which the tasters will be in complete ecstasy.

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
rice – ¼ cup;
salt, pepper, bay, oil, herbs.

Broth is made from the fish, filtered, and the flesh is separated from the bones.
Place potatoes and washed rice into a boiling watery base and boil for 10 minutes.
Add vegetables sautéed in oil, season the dish to taste, add herbs, and let it boil.
In another 10 minutes, the delicious pink salmon soup will be ready.

Pink salmon soup with cream

Particularly tasty and unique is the soup with cream from the head and tail of pink salmon. The soft, velvety taste of the dish will not make even the most demanding picky eaters feel indifferent. Cream can be added at the final step of cooking the roast, or, as in this case, first heat it together with the vegetables in a frying pan.

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
cream – 1 glass;
salt, pepper, bay, oil, herbs.

Boil the fish, strain the broth, add potatoes to it, and cook until soft.
Sauté vegetables, add cream, herbs and spices, pour in ½ cup of broth and simmer for 10 minutes.
Transfer the contents of the frying pan into a saucepan and add parsley.
After 10-15 minutes, the creamy pink salmon soup will infuse and be ready.

Pink salmon head soup with pearl barley

If you have a favorable attitude towards pearl barley, then the following recipe for dish design will undoubtedly appeal to you. The soup from the head of pink salmon with pearl barley comes out rich, nutritious, tasty and healthy. To reduce the cooking time, you need to soak the grains several hours in advance.

head and tail of pink salmon - 2 pcs.;
potatoes – 3 pcs.;
onions and carrots - 1 pc.;
water – 2 l;
pearl barley – 1/3 cup;
salt, pepper, bay, oil, herbs.

Form the broth, strain, let it boil again, and throw in the pearl barley.
Boil the contents for 15 minutes, add potatoes, cook for 10 minutes.
Add sautéed vegetables, seasonings, fish pulp, and herbs into the pan.
After 20 minutes, the head and tail of pink salmon with pearl barley will be infused and ready to serve.

Ear from pink salmon head in a slow cooker

Especially rich, fragrant, tasty and transparent, pink salmon soup comes out in a slow cooker. Having prepared the broth, putting all the ingredients in the bowl of the device, and choosing the appropriate mode, you can go about your business, and the smart device will provide the required power and intensity of boiling without the help of others.

head and tail of pink salmon - 2 pcs.;
potatoes – 4 pcs.;
onions and carrots - 1 pc.;
millet or rice – ¼ cup;
laurel – 2 pcs.;
salt, pepper, herbs.

The prepared parts of the fish are placed in a multi-pan, cooked in the “Soup” mode for 30 minutes, filtered, and the meat is separated from the bones.
Place vegetables, pink salmon pulp, and seasonings into a bowl, pour broth over the ingredients, select the “Soup” function, and set the time to 30 minutes.

Pink salmon soup on fire

The following recipe for fish soup from the head and tail of pink salmon is sold in nature, over a fire in a cauldron, so the dish acquires a special taste and a breathtaking, incomparable smell. The main thing is to ensure the correct intensity of heat under the vessel so that the broth comes out transparent and the ingredients do not turn into porridge.

pink salmon heads and tails – 1 kg;
potatoes – 5-6 pcs.;
large onions, carrots and parsley root - 1 pc. each;
water – 3 l;
millet – 2 tbsp. spoons;
tomatoes – 4 pcs.;
lemon – ½ piece;
vodka – 100 ml;
salt, pepper, bay, oil, herbs.

The prepared fish parts, roots and onions are placed in a gauze bag in a cauldron, filled with water, and cooked for 30 minutes.
Remove the bag, separate the fish pulp, and discard the bones and vegetables.
Add potatoes and millet to the broth and simmer until done, seasoning the dish to taste.
Pour in vodka, add lemon juice, herbs, tomatoes, and let the dish brew.

Recipe for fish soup from pink salmon heads

A more common and popular recipe for making traditional Russian fish soup is fish soup from pink salmon heads, which involves making a dish based on rich fish broth. The recipe for fish soup from pink salmon heads, or simply fish soup, belongs to the group of first dinner dishes, is popular among modern housewives and has gained extraordinary fame among tourists, fishermen and simply lovers of outdoor recreation in the spring and summer season.

The distinctive feature of this recipe is the fact that the products are consumed more than economically. After all, it should be noted that instead of using the entire fish in production, the recipe for the dish allows you to make do with only fish heads. This allows any cook to prepare the rest of the product at his own discretion and provide the feast menu with an additional healthy second course.

A frequent question regarding the proper preparation of fish soup based on pink salmon head broth is how to process the product at the initial step in order to eliminate the bitter taste of the prepared dish and unnecessary turbidity of the broth.

It happened that when starting to cook the fish soup, you should properly process the heads prepared for cooking:

Remove fish eyes. Almost everyone criticizes the performance of this act, but the masters insist on its necessity;
Get rid of the fish gills by painstakingly cutting them out of the head with a knife. This will free the prepared dish or basic cooked broth from the powerful bitterness;
In this case, if the head is quite large, it is recommended to cut it into 2–4 parts;
At the last step of preparation, just before cooking, pour boiling water over the workpiece and then wash it with ice water.

Now the product is ready for the specific preparation step of the planned dish.

Recipe: “Traditional soup from pink salmon heads with millet”

In order to prepare fish soup with fish heads, you can add at your discretion certain types of cereals, such as millet, pearl barley, rice; from time to time there is a recipe with the addition of buckwheat and peas. All this is only at the discretion and preference of the cooks.

Products for the recipe:

Pink salmon heads – 2 pcs.
Wheat cereal – 150g.
Potatoes – 4-5 pcs.
Carrots – 1 (large) pcs.
Onions – 2-3 pcs.
Vodka – 1 glass.
Spices (bay leaf, salt, peppercorns, cloves) - to taste
Lemon juice or lemon slices - to taste, to add sourness and remove the aroma of fish.
For tenderness: Sour cream or cream - 200g.

Making the dish:

1.Prepare a saucepan for cooking soup. If we are talking about a large company, then you can limit the volume of dishes to 2.5–3 liters. The same size of dishes will be good for making a homemade dinner;

2. Pour cool water into the pan according to the load of fish heads;

3. For the given size of preparation of the first dish, 2 medium heads of pink salmon will be enough;
Place the heads in water and place on high heat;

4. While the water in the pan is boiling, wash 100–150 grams of millet cereal. Millet groats should be of the highest quality: colorful, clean, homogeneous. In this way, both beauty and usefulness are ensured to the dish. The cereal can be washed several times, drained and set aside;

5. Meanwhile, take 3-4 medium potatoes, peel, wash, remove the eyes and cut into large cubes;

6. Take a large garden carrot and peel it. There are two options for cutting carrots: you can either thinly cut into strips, or simply grate on a medium grater;

7. Then peel two small onions and cut into small cubes;

8. At the moment the water boils in the pan, slightly reduce the flame and pour the washed millet cereal into the future broth;

9. The cereal should be boiled over moderate heat for about 10 minutes, after which you need to season the fish soup with prepared potatoes, carrots and onions;

10. Adjust the heat of the fire and cook the soup until the vegetables are ready. The total cooking time is about 20 minutes. The size of cutting vegetables also plays an important role here;

11. In the last minutes of production, if desired, you can add a laurel leaf, a few cloves, or add your preferred herbs. At this step, the soup should be salted to taste;

12. If you want to add tenderness and satiety to the soup, it is recommended to pour in 200 ml of new cream or country sour cream;

13. If you don’t want to make a recipe high in calories or don’t have a particular passion for dairy products, you can add a teaspoon of natural lemon juice to the ready-made soup. This will add piquancy to the taste, highlight the taste of the fish and give the resulting dish an extraordinary aftertaste. Naturally, in this case there is no need to add sour cream or cream;

14. Vodka can also be the finishing ingredient in fish soup. In a similar order, at the final manufacturing step, a regular shot of vodka is poured into the contents of the pan. This recipe is worth trying, of course, in the absence of kids in the company or at dinner. As supporters of this recipe say, 100 grams of vodka provides the dish with an amazing taste, completely neutralizes the specific fishy smell and eliminates the bitter taste even in this case, if the fish gills were not removed before the start of cooking. It should also be noted that according to Far Eastern traditions, fish soup will be fish soup until vodka is added to it.

A fish soup recipe requires a countless number of options. Having explored the bases of production, you can, without the help of others, fantasize about making such a tasty and healthy dish. A good variety of soup would be one made with fish broth and with the addition of red beans, replacing cereals with small paste, variations of compositions of spices and herbs added during production, replacing sour cream with butter or even cheese. Thus, among such a wealth of manufacturing methods, anyone will be able to choose for themselves exactly what suits him and his company.

Ear from the tail and head of pink salmon