
Salmon-head soup is a staple of Native Alaskans’ diets, shared as food and immune-boosting medicine among friends and family. Making stock from fish heads and bones releases calcium and several key vitamins, not to mention deep flavor. This version, from Emma Teal Laukitis and Claire Neaton’s cookbook The Salmon Sisters: Harvest & Heritage, features both salmon head and fillets, with the aromatic broth taking cues from pho, packed with warming spices and fresh herbs. If your fishmonger doesn’t have a salmon head handy, the stock will still be excellent just made from salmon scraps.
What you’ll need
Large Pot
$55 $48 At Amazon
Fine Mesh Strainer With Arms
$17 At Amazon
Large Nonstick Skillet
$50 At Amazon
Fish Spatula
$14 At Amazon
Kunz Spoon
$30 At Amazon
Large Bowl
$18 At Amazon





