Fish
Head
Salmon head is a traditional ingredient for soups, stocks, and grilled specialties. Cheeks, collar meat, and collagen-rich skin sit on a bony structure that rewards slow simmering or hard charring depending on the dish. Simmer for head soup or stock, or split and grill after seasoning the cavity. Pick meat carefully around bones; yield is modest but flavour is concentrated.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.87 g
- Saturated Fat 1.06 g
- Trans Fat 0 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 6.05 g
- Cholesterol 55.9 mg
- Sodium 77.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 17.7 g
- Water 74 g
- Energy 163 kcal
- Water 74 g
- Protein 17.7 g
- Fat 9.87 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 1.94 g
- Polyunsaturated Fat 6.05 g
- Omega-3 2.42 g
- Vitamins 52.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.16 mg
- Vitamin B3 — Niacin 4.15 mg
- Vitamin B5 — Pantothenic Acid 0.72 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 3 µg
- Vitamin B9 — Folate 12 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 11.9 µg
- Vitamin E 1.47 mg
- Vitamin K 0.5 µg
- Minerals 351 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.2 g
- Cholesterol 55.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.16 · vitamin-b3-niacin: 4.15 · vitamin-b5-pantothenic-acid: 0.72 · vitamin-b6: 0.41 · vitamin-b7-biotin: 3 · vitamin-b9-folate: 12 · vitamin-d: 11.9 · vitamin-e: 1.47 · vitamin-k: 0.5 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Salmon heads were standard soup and grill material in cultures that ate the whole fish.
Canneries discarded many heads while home cooks still made head chowders from market trim.
Salmon head curry, miso-grilled head, and similar dishes restored the cut's culinary status.