Ear from salmon head at home

Fish cutting

The initial step in every salmon recipe is cutting.
The taste of the final dish depends on how well the fish is cut. What kind of fish do you make fish soup from?

• Trout 88%, 896 votes
  896 votes 88%

  896 votes - 88% of all votes

• Salmon 6%, 65 votes

  65 votes 6%

  65 votes - 6% of all votes

  Read also:  Fishing with a plug rod
• Pike 2%, 25 votes

  25 votes 2%

  25 votes - 2% of all votes

• Other 2%, 24 votes

  24 votes 2%

  24 votes - 2% of all votes

• Cod 1%, 7 votes

  7 votes 1%

  7 votes - 1% of all votes

Total votes: 1017

16.12.2019

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You or from your IP have already voted. Prepare the salmon: first you need to remove all the fins, make careful cuts, the fins are easily removed. If desired, you can not throw them away and use them in fish soup recipes.

Separate the head and front fin. Carefully remove the skin from head to tail. The tail is cut off and used in the ear if desired.

With millet and head

Classic salmon head soup with millet is very nutritious and tasty; you will need the following ingredients:

• Salmon head from a soup set;
• Onion;
• Carrots 200 g;
• Potatoes 400 g;
• Parsley root 5 pcs;
• Bay leaf;
• Black pepper, peas;
• Millet 3 tbsp. l;
• Fresh herbs;
• Lemon.

Cooking time 50 min.

1. Wash the salmon head thoroughly, remove the gills and scales, place in a saucepan and cover with water. Turn on medium heat and bring to a boil. When it boils, reduce the heat to low. Add salt, pepper, bay leaf. Slice the lemon and add a few slices of lemon to the broth.
2. Boil the contents for 30 minutes, then remove the fish from the broth, place in a separate plate, strain the broth.
3. Peel the potatoes, cut into medium pieces, peel the onions and chop as finely as possible, chop the carrots into bars. Place the broth on the fire and bring to a boil again. Next add potatoes, carrots, onions, cook for 20 minutes.
4. Rinse the millet thoroughly, 20 minutes after adding the onion, pour the millet into the broth. Remove the flesh from the salmon head, add to the fish soup, finely chop the greens, and add afterwards. Turn off the heat, let it brew for 10 minutes.

Calorie content 1200 kcal, 180 g protein, 20 g fat, 90 g protein.

How to quickly and tasty cook salmon soup - a classic recipe

Delicious food is the key to a good mood. Everyone loves to eat delicious food. Salmon soup is tasty, quick and healthy. Fish contains useful vitamins; it is good for fully saturating the human body.

Preparation:

1. We clean and wash the vegetables. Cut potatoes and carrots coarsely, preferably into cubes;
2. Place a pan of water on the fire. Add chopped vegetables. Add onion, peeled and cut in half. Cook vegetable broth;
3. Meanwhile, we clean the salmon from its intestines. Head from gills and eyes. Cut into small portions. If the fish has an unpleasant odor, sprinkle it with lemon juice and then the smell will be gone;

1. After 30-40 minutes, add pieces of fish to the pan. You should not cook it for a long time. Literally up to 20 minutes. Add black peas and bay leaf. Boiled onions can be removed or left. Who likes it more;
2. When the fish is cooked, add salt and sugar;

1. At the very end of cooking, literally 1 minute before turning off the heat, add the herbs.

Now our wonderful salmon soup is ready. The aroma is so inviting. Garnish with a slice of lemon if desired.

With pearl barley

You can cook fish soup with barley at home, you will need:

• Salmon head;
• Pearl barley;
• Potatoes 300 g;
• Carrots 100 g;
• Bulb onions;
• Vegetable oil;
• Salt pepper;
• Bay leaf.

Cooking time 50 min.

Classic recipe:

1. Place the salmon in cold water, add salt, add a peeled onion and one carrot, and turn on high heat.
2. When the broth boils, reduce the heat and leave to simmer for another half hour. Finely chop the onion, carrots, and cut the potatoes into medium cubes.
3. Pour vegetable oil into a frying pan, heat it, add onions and carrots, turn on high heat. When the onion begins to take on a golden brown appearance, you need to turn off the heat and remove the frying.
4. Rinse the pearl barley 4-5 times, then fill it with cold water for half an hour. When half an hour has passed, the broth will be ready. It is necessary to remove the salmon head and separate the meat from the bones. Discard the bones and cartilage, strain the broth, and place the meat back into the broth. Cook for another 10 minutes.
5. After time, add chopped potatoes and pearl barley, cook for 15 minutes. Next add carrots, bay leaves, pepper, reduce heat, simmer for 15 minutes.

Calorie content 1400 kcal, 210 g protein, 25 g fat, 190 g carbohydrates.

In Finnish

You will need:

• Salmon head;
• Carrots 200 g;
• Potatoes 300 g;
• Onions, green onions;
• Cream 10%;
• Salt pepper;
• Coriander, basil, thyme;
• Fresh greens.

Cooking time 40 min.

1. Peel the onion, cut into rings, green onions into small pieces. Wash and peel the potatoes, cut into small cubes.
2. Pour pepper into the pan, lay out onions, then the meat from the salmon head and potatoes in layers. Pour water so that it covers the potatoes by 2 cm, turn on medium heat. When it starts to boil, reduce the heat to low, add salt and spices. Cook the contents for 15 minutes until the potatoes are cooked.
3. Pour in the cream, stirring at the same time, and bring to a boil. Once it boils, cook for another 3 minutes, then turn off the heat and leave to simmer for half an hour. When serving, chop fresh herbs.

The calorie content of fish soup is 1500 kcal, 220 g protein, 50 g fat, 180 g carbohydrates.

Calorie table

The head and tail of salmon are valuable parts of the fish that should not be thrown away or put in the freezer for a long time. It is recommended to use them for cooking the first course. Soup with rice or millet, cheese and cream, and vegetables will turn out delicious, regardless of the recipe. The simplest dish is considered to be classic fish soup, consisting of available ingredients.

You can ask your question to our author:

With rice

It’s easy to cook fish soup with rice, you need:

• Salmon head;
• Potatoes 300 g;
• Carrots 300 g;
• Onion;
• Rice 60 g;
• Fresh herbs;
• Vegetable oil;
• Salt pepper.

Cooking time 50 min.

1. Rinse the salmon head thoroughly under cold water and place in a saucepan. Pour water, salt, bring to a boil. Peel one onion and carrot, make a cut on the onion lengthwise and crosswise, simply cut the carrots lengthwise. Add vegetables to broth. When it boils, reduce heat and cook for another 20 minutes with the lid open.
2. Cut the onion into small cubes, cut the carrots lengthwise, then into half rings. Pour vegetable oil into a frying pan, heat, fry onions and carrots.
3. After 20 minutes, when the broth is cooked, remove the salmon head and vegetables and strain the broth. Separate the meat from the bones and add back to the broth; discard the cooked vegetables. Put the pan back on the fire, cut the potatoes into large pieces, chop the greens as finely as possible.
4. Rinse the rice thoroughly several times and soak in cold water for a while. When the broth boils again, add potatoes, drain the water from the rice and add it to the broth, also add the frying, salt and pepper. Cook over low heat for another 5-7 minutes, then turn off the heat and leave the fish soup to infuse.

The calorie content of fish soup is 1500 kcal, 180 g protein, 50 g fat, 190 g carbohydrates.

Rules for selecting and cutting fish

Before you start preparing fish soup, according to any recipe, you need to make the right selection and processing of the fish.

The nuances of choosing the main ingredient

Even though you only need the head or tail of a fish to prepare the dish, it is recommended to buy the whole fish rather than a part. This reduces the likelihood of purchasing expired goods.

The nuances of choosing the main ingredient

When purchasing fresh frozen fish, you should pay attention to the following features:

• the fillet should have a light orange color. If the color is bright, then dyes may have been used to improve the presentation of the product;
• after pressing on the meat part, the fillet should quickly restore its previous shape. If the dent remains, the fish has been frozen;
• the existing fatty layers in the meat should be white. If there is an orange tint, then the fish carcass was soaked in dyes;
• The shelf life of chilled fish is no more than 14 days. Therefore, before purchasing, you can ask for a product certificate indicating the date of release. If salmon is purchased in packaging, then you need to pay attention to the release date;
• the fish has a characteristic marine aroma, only fresh frozen;
• The salmon's eyes should be transparent. Cloudy lenses mean the expiration date of the fish;
• the scales should not be damaged, the tail should be wet;
• if the fish carcass is excessively shiny, it means that preservatives were used to increase shelf life and improve appearance;
• The gills should be red. If the color is duller, similar to brick, the product is not fresh.

Ukha turns out to be more aromatic and tastier when prepared from fresh fish, since it does not have a strong fishy smell. Frozen salmon should be purchased as a last resort. It can go through the freezing procedure several times, and the appearance and taste of the product are lost.

Nuances of preparing and cutting salmon

Step-by-step instructions for cutting fish:

1. If you bought frozen salmon, you need to defrost it in the refrigerator. The process may take up to 2 days. Depends on the size of the fish. It is prohibited to use cold or hot water for defrosting.
2. Rinse the defrosted fish well to remove possible contamination.
3. Using a special knife or device, the scales are removed.
4. Eliminate gills and eyes. They give the broth a cloudy tint and bitterness.
5. Cut off the head and tail.
6. Carefully cut out the fins.
7. Open the peritoneum and remove the entrails.
8. Rinse the cut carcass under running water. Pay special attention to the peritoneum.
9. Skin removal process. When removing it, do not squeeze the fillet too hard. If the salmon is fresh, the skin can be removed without any effort.
10. Removal of the spine. This requires making a cut along the ridge. Next, carefully cut the fillet with a knife. It should slide along the spine. Also, fillets can be separated using your fingers, without the use of tools.

    
    Nuances of preparing and cutting salmon

After completion, cut the fish meat into steaks of the desired size or leave it whole. Depends on further heat treatment of the fillet. The head, tail and fins are used to prepare salmon decoction and fish soup.

Nuances in preparation

Additional tricks for preparing aromatic and healthy fish soup:

• when preparing food at home, use only enamel cookware;
• To add the aroma of a fire, you can set fire to a prepared birch stick and stew it in the broth. The procedure is carried out at the end of cooking;
• do not use a lot of vegetables. Enough onions and potatoes. You can add some carrots (not grated);
• use spices that the ear “loves” (black pepper in any form, bay leaf, fresh dill and parsley);
• The broth is boiled over low heat. Then it turns out transparent and rich, while maintaining its nutritional properties;
• remove foam in a timely manner. It also adds cloudiness to the broth.

When preparing fish soup from a salmon head, it is advisable to place it in cold water for 30 minutes. This procedure will eliminate cloudiness of the broth, bitterness and reduce the formation of foam.

In Hungarian

The recipe can be prepared at home, you need:

• Salmon head;
• Onion;
• Carrot;
• Bulgarian pepper;
• Tomato paste;
• Bay leaf;
• Pepper, salt;
• Fresh greens.

Cooking time 40 min.

Step-by-step recipe with photos:

1. Prepare the fish head: clean, rinse, add water and put on fire. When the water boils, remove the head, separate the meat from the bones, and strain the broth. Add meat, finely chopped carrots and bell peppers to the clean broth, cook until boiling.
2. When the broth boils, you need to salt and pepper it, add bay leaf and tomato paste. Cook the contents for another 20 minutes. After the soup is cooked, you need to let it brew for another 20-30 minutes.
3. When serving, chop fresh herbs, dill, sprinkle on top for decoration.

Calorie content 1500 kcal, 190 g protein, 30 g fat, 200 g carbohydrates.

Fish soup with millet from salmon belly at home

Salmon bellies sometimes appear in our house, but only as an appetizer with beer. I didn’t even imagine that you could prepare first courses from them until I saw this recipe. Belly soup is simply delicious. It turns out to be very satisfying, since millet and potatoes are added as additional ingredients.

List of components:

• 200 g salmon bellies (salted or fresh);
• 1.8 liters of water;
• 100 g millet;
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 3 black peppercorns;
• 3 peas of allspice;
• salt to taste.

Step by step recipe:

1. Peel the vegetables and grate the carrots on a coarse grater. Place a whole onion, carrots, allspice and black pepper in a saucepan, cover with water.
2. Place the container on the fire, bring to a boil and cook for 15 minutes until the carrots are ready.
3. Cut the peeled potatoes into small cubes, sort the millet and rinse thoroughly.
4. Place belly and millet in a saucepan and simmer over low heat for 5 minutes. The heat should be low to ensure the broth is clear.
5. Add the potatoes to the pan, add salt to taste and cook until the potatoes are tender, about 15 minutes.

Cover with a lid, remove from heat and let sit for 15 minutes, then pour into plates.

Onion

For onion soup at home, you will need:

• Salmon head;
• Onion;
• Green onions;
• Fennel;
• Butter;
• Flour;
• Milk;
• Cream 10%;
• Greens, dill.

Cooking time 40-45 minutes.
Step-by-step recipe with photos:

1. Wash the onion, peel it, cut it into small strips. The fennel must be peeled, the top leaves removed, and similarly chopped into small pieces.
2. Place butter in a large saucepan and turn on medium heat. When the butter melts, add the onion and fennel and fry until tender.
3. Wash the potatoes, peel them, cut them into small cubes. Add water and flour to the pan with fried vegetables and reduce heat to low. Cook in this mode for no more than 4 minutes, stirring constantly.
4. If the consistency is too thin, you need to add more flour. If it is too thick, you need to add more water. When the desired consistency is achieved, potatoes are added to the soup, the soup is stirred, and brought to a boil. When it starts to boil, you need to reduce the heat and cook at this power for another 20 minutes.
5. Please note that there should be no bones in the onion soup, so the salmon must be prepared in advance. If it is the head and tail, it must be cooked in advance and the meat separated from the bones. It is recommended to use fish fillets.
6. Add small pieces of cooked salmon to the soup, finely chop the dill and add afterwards. While stirring thoroughly, you need to pour in the milk and cream, the fire power should be minimal. Cook the soup at this pace for another 5-6 minutes. When ready, you need to give it time to brew and cool.
7. Onion soup is served chilled, but not cold.

Calorie content 1300 kcal, 170 g protein, 80 g fat, 170 g carbohydrates.

Cheese soup with cream and red fish

Regular red fish soup is a low-calorie dish that can be eaten during a diet. Creamy soup with melted cheese turns out to be much higher in calories. However, it has an interesting taste and a thick, velvety broth, which makes it different from dozens of other stews.

You can serve it in the form of cream by chopping all the products with an immersion blender. Required ingredients:

• medium-sized salmon head and tail;
• water - 2 l;
• potatoes - 4 tubers;
• cream (20%) - 200 ml;
• processed cheese (for example, Hochland, Karat) - 150 g;
• onion - 1 head;
• carrots - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• bay leaf - 1 pc.;
• pepper and salt - to taste;
• fresh dill - a couple of sprigs for serving.

Place the prepared head and tail in a pan of water and bring to a boil over high heat. Reduce heat to medium, add bay leaves, peppercorns, salt and half an onion to the pan. Cook for 15-20 minutes, remembering to remove the foam. As usual, the broth is filtered at the end, and the red fish is disassembled into small pieces without bones and skin.

Place the potatoes cut into cubes into the boiling broth. Finely chop the remaining onion and fry in oil until transparent. Add grated carrots, a little salt and ground pepper to the pan. Sauté until the vegetables are soft, then transfer the mixture to the potatoes. Simmer over moderate heat until done.

Grate the processed cheese or chop it finely (this makes it easier to melt it in the soup), and place it in a saucepan. Mix the stew thoroughly so that there are no lumps left. Return the fish meat to the broth, reduce the heat to low. Lastly, pour in the cream and wait until it boils, then immediately turn off the stove. Add the greens, cover the pan with a lid and leave for 5-10 minutes.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

It is not advisable to boil creamy soup for a long time - the cream may curdle. To avoid this, it is recommended to take a fatty product (15-20%).

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.