Salmon head ear

Cooking: 55 minutes

Have a nice day!

Now you and I will prepare salmon fish soup. Such fish soup can be prepared not only from the head, but also from other parts of the fish, for example, from the tails, ridge...

In order to get the most “meaty” and rich dish in your fish soup, you can add fillets of snow-white fish, for example hake, pollock...

Before making the heads, it is imperative to remove the gills and eyes. Almost all housewives advise soaking your head in water for 30-40 minutes beforehand, so that when making the broth there will be less foam in it.

Ukha is very fond of the freshest, fragrant greens.

If you are preparing fish soup for one meal, and also with fresh home-made greens, then I recommend turning off the heat immediately after adding the greens, this way you will retain maximum vitamins, taste and smell.

If the dish is prepared with extra ingredients, or the greens are overgrown or store-bought, then it is better to boil the greens for 2-3 minutes. This way the ear will be stored longer and will not spoil before its expiration date.

Here are a few more recipes for making fish soup:

Ingredients for making salmon head soup

Salmon head – 1 pc.
Potatoes – 3 pcs.
Carrots – 2 pcs.
Onions – 2 pcs.
Greens – 30 g
Water – 2 l
Bay leaf – 2 pcs.
Dark ground pepper – 3 pinches
Provençal herbs – 3 pinches
Salt – 1 tsp.

Recipe for making fish soup from salmon head

Remove the gills and eyes from the head of salmon (salmon or other fish). Pour water over your head and leave for 30-40 minutes. This way, the remaining blood will come out of it (the internal environment of the human and animal body) and there will be less foam in the broth.

For fish soup, you can use several heads, tails, and ridges. In addition, it is very good to add fillet of hake, pollock or any other snow-white fish to such a fish soup.

Place the fish head in boiling water. At a moderate boil, cook the broth and skim off the foam with a slotted spoon.

After you have removed all the foam, add carrots and onions to the broth. Cook the broth over low heat under a loosely closed lid for 20-30 minutes, until it becomes more or less transparent.

While the broth is cooking, you can prepare the other ingredients.

Peel the onion and cut into small cubes. Peel the carrots and grate on a large or medium grater. If you wish, you can cut the carrots using any method that suits you.

Peel the potatoes and cut into cubes.

Wash the greens, dry and finely chop.

After the broth is cooked, remove the fish and vegetables from it. If necessary, the broth can be strained through gauze folded in several layers.

We transfer the salmon head to a plate and break it, so it cools faster.

After the fish has cooled, you need to separate all the edible parts, we will later return them to the fish soup.

The carrots and onions that we added to the broth will no longer be useful to us, because the vegetables have already given all their own taste and smell.

Return the broth to the heat and add potatoes to it. Bring to a boil and cook at a gentle simmer under a loosely closed lid for 7-10 minutes.

If desired, the broth can be strained through a sieve ahead of time.

Then add chopped carrots.

Cook at a gentle simmer under a loosely closed lid for 2-3 minutes.

Then add the onion cut into small cubes.

Next add bay leaf, salt and spices. Bring the fish soup to a boil. Cook at a gentle simmer under a loosely closed lid until the potatoes are cooked.

We disassemble the fish head and separate the edible parts. Return the meat to the pan with the fish soup.

2-3 minutes before turning off, add chopped greens to the ear.

Taste the fish soup and add salt and spices as needed.

Bring the fish soup to a boil and boil the greens for 1-2 minutes.

If you are preparing the fish soup for one time, then you don’t have to boil the greens.

Remove the pan from the heat, cover with a lid and leave to brew for 10-15 minutes.

Season the fish soup with the freshest herbs and serve.

How to cook fish soup from salmon head

This famous dish is best cooked over a fire from the freshest fish, but not many people have access to this method. But in the kitchen you can prepare a dish that is no less tasty, using any parts of the fish: fins, tail, etc. The salmon head fish soup recipe is popular due to its economy and inimitable taste. It’s easy to create a luxurious or ordinary soup; it always comes out rich, with the appropriate smell. You will learn the secrets of making the dish from the presented review.

How to cook fish soup from salmon head at home

You can cook fish soup at home in a cauldron, saucepan, or even in a slow cooker. The uniqueness of this dish is its unique smell, pleasant, light taste. Before you start cooking fish soup from a fish head, you should prepare all the products needed for this. It is better to choose carnivorous fish to make this specific soup. Salmon is perfect for daily or special fish soup.

With rice

To make a delicious soup, the following will come in handy:

salmon head – 2 pcs.;
onion (can be unpeeled) – 1 pc.;
rice cereal – 1/3 cup;
fresh butter – 15 g;
washed potatoes – 3-4 pcs.;
peeled carrots – 1 pc.;
greens (fresh or dried) – optional;
peppercorns – 2-3 pcs.

It is more convenient to eat freshly cut fish. The parts created for the dish are placed in water. Chopped carrots, aromatic peppers, and a whole onion are also placed there (you don’t have to remove the skin, this will give the broth a golden color).
Place the container on the stove and boil for about half an hour.
The finished broth is filtered.
Wash the rice and add it to the pan.
The potatoes are peeled, cut into large slices, and added to the pan some time after the cereal.
Peel and finely chop onions and carrots.
Place the vegetables in a hot frying pan and fry for approximately 18-20 minutes, stirring constantly.
The roast is salted, peppered, a little broth is added, and simmered for a couple of minutes.
Add dressing, seasonings, butter, and salmon fillet to the pan. The stove is turned off.
Leave the ear to steep under a folded towel for a short time.

With millet

To make soup for four, you will need:

head, fins, tail of one salmon;
tomatoes – 3 pcs.;
medium potatoes - 3 pcs.;
millet cereal – 1/2 cup;
peeled onion – 1 pc.;
salt, cloves, peppercorns.

With pearl barley

A fragrant dish with pearl barley differs not only in its unique taste and satiety. This is one of the best food options for those recovering from illness. Whole-grain pearl barley is known for its nutritional value and ability to cleanse the body, and salmon contains many important microelements, including Omega 3. In addition, real fish protein is perfectly absorbed.

What you will need for making:

fish heads – 2 pcs.;
carrots – 2 pcs.;
cereal – 100 g;
potatoes – 5 pcs.;
onion – 1 pc.

Boil the salmon heads with onion skins for approximately 40 minutes.
The cooked carrots are grated on a large grater.
Cut the onion into half rings.
Remove the heads from the broth, pass the liquid through a sieve and set to boil.
Place pearl barley into the pan.
When the cereal is cooked, add chopped vegetables to the pan.
Boil the soup until all ingredients are cooked.
If desired, pepper, salt and season with spices.

How to cook from the head and tail in a slow cooker

Progress has come a long way in recent times, which is why multicookers have appeared in the kitchens of almost every home. There are recipes for salmon head soup adapted for this technique. The dish turns out to be no less tasty and healthy than its usual version. This device should definitely be used for cooking fish soup or fish soup. In this case, you can take any parts of the salmon remaining after cutting.

fish set (sold in any hypermarket) – 1 pc.;
carrots – 2 pcs.;
potatoes – 6 pcs.;
parsley, dill or other herbs - 1 bunch;
onion – 1 pc.

How to cook fish soup:

All parts from the fish set are washed, the gills are removed from the head, and the ridge is divided into small fragments.
Prepare the vegetables.
Potatoes and carrots are cut into cubes, and the onion is taken completely.
The greens are finely chopped.
Place all the products into the multicooker container and fill it with water.
Turn on the “Stew” mode and cook for about 60 minutes.
Take out the head and other fish parts and separate the meat.
When serving, the pieces of fish are divided sparingly among plates, poured over the fish soup, and decorated with herbs.

A very tasty Finnish recipe with cream

Maybe someone will decide that fish soup made from reddish fish with the addition of cream is a non-standard dish for Russia. But even looking at the photo of the finished soup, my appetite is already working up. Let the recipe have some individuality, the taste of the finished Finnish fish soup will pleasantly surprise you! Tender salmon meat is perfectly mixed with cream and vegetables. As a result of production, you will receive a unique dish for a festive table or a delicious soup that the whole family will enjoy.

set for soup and fillet – 300 g;
medium-sized potatoes - 4 pcs.;
watery cream (you can use milk) – 1 l;
onion (you can use leek) – 100 g;
butter – 60 g;
salt, spices – personally.

Boil the heads and other parts of the fish.
Peel the potatoes, cut them into large cubes, and place them in a saucepan.
Add strained salmon broth (slightly above the product level) and cook for 10 minutes.
Melt butter in a frying pan.
If onions are used for a recipe, then peel them and cut them into circles (or quarter rings).
Fry the onion in oil for no more than 2 minutes. If you took leek, then it is added at the end, without preparatory frying.
The cooked pieces of fish (not counting the head and fins, which were not used when cooking the broth) are cut into large cubes and fried for 1 minute (can be combined with onions).
Place the fish in the container where the potatoes are cooked.
Cook for 15 minutes.
Pour in the cream and boil the soup for a couple more minutes.
At the end, add spices, salt, and let it brew.
The fish soup is served with rye bread and butter.

With tomatoes and bell peppers in Hungarian style

Hungarian soup involves the addition of vegetables: paprika, sweet peppers, tomatoes, eggs and pasta from time to time. For the recipe for salmon head soup, you need to prepare the following ingredients:

heads – 2 pcs.;
tomato paste – 1 tbsp. l.;
sweet pepper – 1 pc.;
washed tomatoes – 2 pcs.;
peeled onion – 2 pcs.;
testicle – 1 pc.;
spices and herbs if desired.

Remove the gills from the heads, wash the food thoroughly, and cover with cold water.
Add peppercorns, cloves, onion, bay leaf to the pan.
Boil the broth for 20 minutes, constantly removing foam from the surface.
The remaining onion is chopped.
The tomatoes are scalded with boiling water, their skins are removed, and they are cut into pieces.
The onion is fried to the appropriate color, after which the tomatoes and tomato paste are added.
Sweet peppers and potatoes are cut into strips and added to the pan.
Salmon fillet, roasted vegetables, spices, and salt are placed in a pan.
Beat the egg with a fork and pour it into the soup in a narrow stream, stirring it continuously.
When serving, decorate with greens.

How to cook with vodka over a fire

For a true fisherman's fish soup you will need:

salmon head – 1 pc.;
large potatoes - 2 pcs.;
peeled carrots – 2 pcs.;
sweet pepper – 2 pcs.;
peeled onion – 1 pc.;
salt, spices – personally.

The head of the fish is washed, the gills are removed, and placed in a pot.
Cook over the fire until the broth boils.
Prepare the vegetables and cut them into strips.
Add the remaining ingredients to the pot and cook until done.
At the end of production, the soup is decorated with herbs, 50 ml of vodka is added, and a log (straight from the fire) is lowered into the cauldron for a few seconds (this imparts a unique smell and taste).

Video: step-by-step recipe for salmon head fish soup

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Savory salmon soup according to a traditional recipe

A tasty and satisfying lunch is the key to a good mood for all family members. The salmon fish soup recipe is a regular one and is a good option for a hearty and tasty lunch. Salmon is a storehouse of essential vitamins, a product rich in omega 3 and simply pleasant taste sensations.

The usual recipe for salmon fish soup is presented step by step with photos. It is called ordinary because it is made from the most common and affordable ingredients.

The favorite recipe of all housewives - fish soup from the head and tail of salmon:
Soup with cereals
Another version of fish soup, no less popular, is fish soup with bellies and ridges.
The most unique version of fish soup is salmon steak soup.
So that the traditional version does not seem ordinary and annoying, you can prepare fish soup with cream.
Video recipe:

The recipe is for 2 liters of broth:

Salmon fillet – 600 g;
Onion – 1 piece;
Potatoes – 4 pcs;
Salt pepper;
Bay leaf;
Butter – 50 g;
Fresh or dried dill.

How to cook:

1. Cut the fish, removing bones and scales. Cut into slices or cubes, it all depends on your preference.

2. Place the fish pieces in water and bring to a boil. Cut the onion into 2 parts and add to the fish.

4. Peel the potatoes and carrots and cut them into cubes and slices, respectively. Throw into a saucepan and cook covered for 20 minutes.

5. Add butter.

6. After cooking, add dill.

The favorite recipe of all housewives - fish soup from the head and tail of salmon:

Salmon head - 2 pcs;
Tail – 1 piece;
Potatoes – 3 pcs;
Onion – 1 piece;
Carrots – 1 piece;
Garlic – 3 cloves;
Butter – 50 g;
Salt pepper;
Bay leaf;
Dill.

Number of servings – 4; production time – 60 minutes.

Manufacturing:

Place a saucepan with water on fire.
At this time, cut the onions, carrots and potatoes into cubes and throw them into boiling water, add spices and leave to cook under the lid for 15 minutes.
Clean the tail and fish heads from scales and add to the broth, bring to a boil, constantly skimming off the foam. Add oil, garlic and bay leaf. Cook for 15 minutes.
After the soup has steeped, serve it to the table, sprinkle with chopped dill.

Soup with cereals

Several types of cereals are suitable for fish soup. Usually fish soup is prepared with rice or millet.

Number of servings – 4.

Salmon fillet – 500 g;
Potatoes – 4-5 pcs;
Onion – 2 pcs;
Carrots – 1 piece;
Millet/rice of your choice – ½ cup;
Dark pepper, salt to taste;
A bunch of parsley;
Green onions.

Manufacturing method:

Place a pan of water on the fire.
While the water is heating up, we cut the fish, dividing it into small pieces, but not very small, so that it does not boil over.
When the water boils, add the fish and cook for 15 minutes over low heat, constantly skimming off the foam.
Wash the onion and cut into 4 parts, throw into water;
Peel the potatoes and cut into cubes (1.5 cm), add to the fish, salt and pepper.
Wash the cereal under water and add to the boil, leave for 15 minutes.
After cooking, let it simmer under the lid for 5 minutes.
Serve sprinkled with herbs.

Manufacturing time – 1 hour 20 minutes.

Manufacturing difficulty is average.

Another version of fish soup, no less popular, is fish soup with bellies and ridges.

Salmon bellies – 250 g;
Ridges – 300 g;
Potatoes – 3 pcs;
Carrots – 1 piece;
Onion – 1 piece;
Pepper mixture, salt;
Butter – 40 g;

How to cook:

Rinse the bellies and ridges thoroughly and place in water and bring to a boil.
Peel the potatoes and cut into small cubes, cut the carrots into half rings, peel the onions.
Place chopped vegetables in boiling water and let cook for 15 minutes.
Add bay leaf and spices to the vegetables.
Before turning off, add butter and chopped dill.
Serve to the table.

This recipe is designed for 4 people. Production time – 50 minutes.

The most unique version of fish soup is salmon steak soup.

The smell and taste are indescribably tender and pleasant; such a dish does not have time to linger in the refrigerator.

Salmon steaks – 2 pieces (500 g);
Carrots – 1 medium;
Onions – 2 small;
Tomatoes – 3 pcs;
Potatoes – 4 pcs;
Salt, pepper, bay leaf.

Cooking:

Wash the steaks and cut into cubes.
Cut vegetables into cubes. Pour boiling water over the tomatoes, remove the skins and chop finely.
In a thick-bottomed saucepan, fry the onion until golden, add the carrots and fry until soft.
Add tomatoes and simmer for up to 10 minutes. Fill everything with 2.5 liters of water.
Add potatoes to boiling water and cook for 20 minutes, add fish and leave to cook for 10 minutes.
Garnish the finished soup with chopped herbs.

So that the traditional version does not seem ordinary and annoying, you can prepare fish soup with cream.

To do this you will need:

Salmon fillet – 500 g;
Bell pepper – 1 piece;
Carrots – 1 medium;
2 medium onions;
Spices to taste;
Cream – 200 g.

Manufacturing:

We clean all the vegetables and chop them for the broth. Cut potatoes and peppers into cubes, carrots into half rings, and onions into 4 parts. Throw it into the water and prepare the broth.
When the vegetables have boiled for 30 minutes, add pieces of fish and spices. Cook for 15 minutes and skim off the foam.
Before turning off, add cream and simmer for 7 minutes.
Serve with lemon garnish.

Video recipe:

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Ear from the head and tail of salmon

Fish soup from the head and tail of salmon is not only a tasty, but also a healthy dish, and considering that it is cooked from reddish fish, its taste cannot be compared with any other taste. Apart from this, preparing fish soup from leftover salmon is no more expensive than making it from other types of fish. The only difference is the introduction of the head and tail of the fish, which some housewives simply throw away. But in vain! After all, from the remains of the fish, and here you can also add fins and backbone, you can prepare a dish incomparable in taste called ukha.

Individualities of making salmon fish soup

Ukha can be called the most widespread Russian dish, although previously, most likely, it was called an ordinary stew or soup made from fish. Usually, the fish soup is prepared according to a special recipe, using hidden ingredients. The result is a rich and fragrant broth with pieces of fish.

The manufacturing process itself is not complicated, with the presence of common ingredients. The most important thing here is to follow all the tips and rules that will provide the dish with taste and smell. With all this, we can note several of the most recognizable recipes that no matter what housewife can master.

You don’t need to put a lot of vegetables in the soup; just add onions, potatoes and carrots, although almost all recipes can do without carrots. Instead of a huge amount of vegetables, various spices and herbs are added to the dish. Eg:

Bay leaf.
Reddish and dark pepper.
Dill.
Parsley.
Tarragon.
Onion feathers.
Rosemary.

Preparing the fish

The most delicious fish soup comes from the freshest, just caught fish, although this option is very unique. Usually, all fishermen, when going fishing for two days, certainly cook fish soup in the wild. And so, most importantly, housewives cook fish soup at home on the stove. Naturally, it is better to take a whole fish, but as for salmon, you can get by with its leftovers. It will turn out no less tasty and rich. As for salmon meat, it can be used to make another dish.

The fish must be fresh, otherwise both the taste of the fish soup and the color of the broth will suffer. First, the fish carcass is well washed and cut. As a result, you should get salmon fillet separately, and its remains separately. The leftovers will be used to make fish soup. With all this, it is imperative to remove the salmon’s gills, because harmful substances accumulate in them.

Selection of cookware

The most suitable utensil for making fish soup in nature is a cauldron, in which various foods are prepared in nature. If the soup is prepared in the kitchen, at home, then it is better to take a deep enamel pan. With all this, you can use one exciting method that will bring the dish closer to natural conditions.

To do this, you need to stock up on a small birch stick. After the ear has already been cooked, you need to set fire to a birch stick and then extinguish it in the ear. As a result, the smell that is inherent in a dish prepared in nature will appear.

Introduction of spices

Making salmon fish soup involves the introduction of the following spices:

Dill.
Parsley.
Bay leaf.
Peppercorns.
Lemon.
Parsley root.
Horseradish root.
Paprika.
Tarragon.

Manufacturing process

Typically, recipes include fairly common ingredients. To make a delicious and fragrant dish, you need to arm yourself with some tips. Here they are:

The fish is poured with cool water and cooked over low heat, so the broth comes out rich and clear.
The fish soup should not boil and gurgle too much, because this will spoil the taste of the dish.
You need to skim off the foam often.
There is no need to frequently stir it with a spatula, which may compromise the integrity of the product. The result may not be soup, but a nasty mush.

Ingredients

The main ingredients of such a dish are the head, tail, fins and ridge. Onions, potatoes, carrots, as well as the freshest tomato and pieces of lemon are also added here. Spices are added, but in moderation, which allows you to give the ear a fascinating, special taste and smell.

Usually, the amount of spices is small, but varied. There are recipes where vodka is added to the fish soup. Mainly, this applies to recipes where the main ingredients are pieces of small fish.

Crafting Recipes

There are many recipes, but among them you can find the most ordinary ones, which are in no way inferior in taste and smell to the most complex recipes.

Recipe No. 1

To implement the first recipe you need to stock up on:

Parts of salmon and 2 onions.
One carrot.
Five potatoes.
2 fresh tomatoes.
Celery root.
Bay leaf.
Parsley.
Dill.
Peppercorns.

Manufacturing development:

First, the fish is cut and the head, tail and fins are cut off. These are the parts that are useful for making fish soup.
Salmon parts are filled with cool water and placed on fire. During the manufacturing process, it is necessary to constantly remove foam.
Potatoes and carrots are peeled and cut into cubes. The onion is finely chopped, and the celery root is only peeled.
When the broth boils, the fire is reduced and celery, bay leaf, peppercorns, and vegetables are added to the pan.
The dish is cooked for about 20 minutes and salted. Just before the soup is ready, add chopped herbs and diced tomatoes. After this, the dish is cooked for a couple more minutes.

Recipe No. 2

This recipe involves making a separate vegetable broth, which can highlight the taste of the salmon. To prepare vegetable broth you will need:

Three potatoes.
One carrot.
One onion.
Two sprigs of celery.
One small bunch of parsley.
Carnation.

Besides this, it will be useful:

Salmon remains (head and tail).
Half a glass of millet.
Four potatoes.
One bunch of parsley.
One carrot.
The middle part of the celery.
Tomato paste.
Bay leaf.
Spices.

Manufacturing development:

First, the vegetable broth is cooked. Potatoes, onions and carrots are peeled and chopped into several pieces. Celery should also be cut into pieces. The parsley is tied with a thread, and a clove is stuck into the onion.
The vegetables are placed in a huge container and filled with water, then placed on the fire and brought to a boil. The broth is cooked for about 40 minutes until the potatoes become soft.
After this, all vegetables are removed from the broth, not counting potatoes. It should be crushed to a puree.
The pan is put back on the fire. Potatoes, chopped into cubes, and washed millet are also added here.
Celery and herbs are chopped, and carrots are cut into thin half rings.
Salmon, bay leaf and pepper are also added here. After some time, tomato paste is added.
The dish is salted and chopped greens are added to it.
The dish should not be cooked for more than 20 minutes until it is finished, otherwise the fish will be overcooked.