'Nother Ling recipe - Fish head soup

This looks tasty!

http://www.eatingclubvancouver.com/2008/08/mamas-fish-head-soup-hee-tao-tung.html

The parents of a close friend of mine, they are Chinese, would rather have the heads off a fresh springer than a fillet. I kept them in a steady supply of springer heads this spring and I get homemade pork dumplings in trade.  She freezes the heads and uses them all year for soup.

My dad is the same way.  When I bring him fish, his first question is "Where are the heads?"

-Allen

I've never had fish head soup.  But, I'm game to try it. 
What's the magic about it, do you consume everything but the bones, like the eyes, brain, etc..? 

Sucking the brain is my dad's favorite thing to do, followed by slurping the eyeballs.     Or maybe it's the other way around.  All soft parts get consumed.

If you can't deal with the head parts in the soup, make a fish head stock and strain the parts out.  I think something in the head imparts added extra flavor to the stock.  It's kind of like making a chicken stock out of breasts only vs. making one out of the whole chicken.

-Allen

My dad is the same way.  When I bring him fish, his first question is "Where are the heads?"

-Allen

Hmmm, I better go check one of our freezers. I seem to remember you asking me to put a head in my cooler (Memorial Weekend, two years ago! ) and it ended up coming home with me. Hopefully I used it for crab bait, last year....

Sucking the brain is my dad's favorite thing to do, followed by slurping the eyeballs.     Or maybe it's the other way around.  All soft parts get consumed

i think i am going to be sick...

Thanks for the post. Those look screamin.

These also look great:
Miso Glazed trout
http://www.eatingclubvancouver.com/2008/11/miso-magic-miso-glazed-trout.html


Salmon à la Mama's Fish Head Soup
http://www.eatingclubvancouver.com/2009/01/salmon-la-mamas-fish-head-soup.html

Fish head soup is suppose to be really good for the skin,(tell that to the wife) Lot of gelatnious goodness.

I did roasted halibut collars the other day. caoted in a mixture of soy and hoisin sauce and a little black pepper. skin and all. The head an collar area have a lot of fat too which help it take on a rich flavor.

A Chinese lady used to cut my hair and I brought her a Salmon filet one day. She said no more filets, bring heads. I brought her salmon heads and she cut my hair for free. Such a deal. She said she steamed them with ginger and long green onions.