Fish head soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Fish head soup

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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May 17, 2004  Print This Post   
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Comments

3 Responses to “Fish head soup”
  1. Charles jr says:
    January 31, 2007 at 5:41 am

    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

    Reply
  2. Susan says:
    October 7, 2009 at 7:27 am

    Hi there, this recipe sounds great. What is sili however? Is there something else I can use if I don’t have sili available? Cheers for sharing this recipe.

    Reply
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