Smoked pink salmon heads and collars

The heads and backbone parts of smoked pink salmon with scraps of pink-orange fatty meat, of a saltish-smoky taste, with beer and for a rich smoked fish soup.

Smoked pink salmon heads and collars are the heads, collars and backbone parts of hot- or cold-smoked Pacific pink salmon, with scraps of pink-orange fatty meat on the bones, cartilage and skin, of a saltish-smoky taste. They are served with beer as a snack, the meat picked off, and mainly used to cook a rich smoked fish soup and fish solyanka.

Recipes with this ingredient

Smoked fish soup with pear, turnip and gorgonzolaEuropean cuisine | Soups

Smoked fish soup with pear, turnip, and gorgonzola is an unusual blend of traditional European flavors with hints of modern gastronomic art. Its roots trace back to the rich fish soups of northern Europe, where smoked fish adds depth to the flavor. The delicate pear brings a light sweetness that softens the intense smoky aroma, while the turnip gives the dish an earthy texture. The final touch is the piquant gorgonzola, which melts in the hot broth, making the taste even more expressive and multifaceted. This soup is not just a meal but a true journey through flavor nuances that reveals a balance between sweetness, saltiness, and smoky aroma.