I know that a fish head floating in a bowl of soup might seem weird or even scary, but don’t worry! This easy fish head soup recipe is for all of you Americans who didn’t eat fish head soup as a child. And that means just about all of us. It will therefore not include a whole fish head staring back at you!.
That said, many cultures do grow up eating fish head soup. I’ve personally encountered many incarnations in my travels in Asia. Fish head curries, in particular, are popular throughout Asia. I’ve also seen brothy preparations in both Cambodia and Thailand.
There are reasons so many countries value fish heads be it in soup form or other dishes. Before we get to the recipe, let’s talk about why fish heads are so good for you, why they make soups taste so good, and where you can find them in stores.
As a passionate home cook and budget-conscious shopper I’m always looking for ways to reduce food waste and make the most of every ingredient. Recently, I’ve discovered the amazing potential of fish heads – those odd-looking parts that many of us simply discard after filleting a fish. But with a little creativity fish heads can be transformed into culinary masterpieces!
In this article, I’ll share 12 of my favorite ways to upcycle fish heads into delicious dishes that your family and friends will love. With unique flavors and added nutrition, these sustainable recipes will become kitchen staples in no time. Let’s dive in!
1. Hearty Fish Head Soup
This is one of the classic ways to use fish heads. Simmering them makes a wonderfully gelatinous and flavorful broth perfect for soups. I like to make a mixed seafood soup adding shrimp, mussels clams or other fish along with the heads. Sauté aromatics like onion, garlic, and celery, then add heads and cover with water or veggie broth. Simmer for 1 hour before adding seafood and vegetables. Finish with fresh herbs. The tender fish meat also makes a nice addition to the soup.
2. Silky Fish Head Chowder
For a comforting creamy soup, purée some of the cooked fish heads after making the broth. I especially love pairing halibut or cod heads with potatoes, corn and bacon. The blended fish head adds a silky texture and savory depth to chowders and bisques. Garnish with crispy pancetta or oyster crackers.
3. Crispy Fish Head Fritters
These Asian-inspired fritters are one of my favorite appetizers. Remove the fish meat from cooked heads; it should flake off easily after simmering. Mix with spices like ginger sesame oil chili flakes and scallions. Form into patties with panko crumbs and shallow fry until golden and crispy. Serve with a soy-lime dipping sauce. They make great party snacks or appetizers.
4. Smoky Grilled Fish Head
For fuller flavor, I love to grill fish heads on the barbecue. Baste them with a smoky marinade of miso, maple syrup and chili sauce. The marinade caramelizes beautifully on the fish head creating a savory charred exterior that pairs wonderfully with the tender meat inside. Finish with a squeeze of lime and fresh cilantro.
5. Hearty Fish Head Curry
In curries, fish heads add wonderful flavor and nutrients. I use them in Thai red curry, Indian fish head curry, Caribbean callaloo – the possibilities are endless! Braise the heads in the aromatic curry broth until totally tender. The meat will come right off the bone. Serve over rice with plenty of curry sauce for soaking up with naan or roti.
6. Silky Fish Head Risotto
Another way to use up fish heads is in seafood risottos. Sauté the usual onion and aromatics, then add fish heads and a cup of white wine. Once they’ve simmered, remove heads and flake the meat, returning it to the pot. Proceed with the risotto, adding broth and stirring until the rice is creamy. The fish head meat gives the risotto a wonderful silkiness. Garnish with parsley and lemon.
7. Savory Fish Head Spread
For an easy appetizer, use up your cooked fish heads in a tasty spread. Flake off the meat and combine with cream cheese, lemon juice, capers, mustard and herbs. Season to taste. Serve on crostini or crackers for a little luxury. I sometimes also add a bit of the shredded fish head cartilage for an even more luscious texture.
8. Nutritious Fish Head Stock
One of the simplest ways to use fish heads is transforming them into a mineral-rich broth. Place heads in a pot with aromatic veggies, bay leaves, peppercorns and other seasonings. Cover with water and simmer for 45 minutes to extract all the nutrients. Strain and use this stock as the base for seafood risottos, stews, chowders or soups. Freeze any extra stock in portions.
9. Flavorful Fish Head Tacos
For a fun taco night, braise fish heads in a Mexican-style broth with onions, garlic, tomatoes, chili powder and beer or clam juice. Once cooked, flake off the meat and mix with cilantro, lime juice and diced onions. Pile the mix into warm corn tortillas and finish with your favorite toppings like cabbage, avocado or salsa.
10. Savory Fish Head Casserole
For an easy one-pan meal, bake fish heads in a creamy sauce. I make a simple white sauce with butter, flour, milk, parsley and lemon. Arrange heads in a baking dish, cover with sauce then top with breadcrumbs and cheese. Bake until bubbling and golden on top. The tender fish and crunchy top is so satisfying. Serve with a salad or green veggies.
11. Nutritious Fish Bone Broth
Don’t toss the bones and fins either! Simmer them in water with some vinegar added to help extract calcium and other minerals from the bones. This nourishing broth is great for sipping warm or using in place of water for cooking rice, quinoa or oatmeal. Have it on hand when you’re feeling under the weather.
12. Crunchy Fish Skin Chips
Lastly, transform fish skin, including head skin, into deliciously crispy chips. Remove the skin and cut into strips. Dry thoroughly with paper towels. Deep fry at 375F until puffed and golden brown. Sprinkle with salt and paprika. Make a quick aioli for dipping. Be warned – these crunchy “chips” are totally addictive!
More Fish Soup Recipes to Try
There are many recipes for fish head soup on the Internet, but they aren’t really fish head soup. To be clear, a fish head soup either has a whole fish head in it or, like my recipe below, takes the edible parts of the fish head out and adds them back to the soup.
Otherwise, cooking fish heads and straining the broth for soup is simply a fish broth or stock. Not that there’s anything wrong with that! Fish heads make excellent stocks and broths.
If you’ve never made fish stock before, here’s a simple video I made years ago. You can substitute all fish heads for fish frames.
The cheeks and collars
These meaty pieces also contribute flavor. Every seafood chef knows that the best parts of fish are the meat from the cheeks and collars. Collars are found just behind the gills. Both pieces are succulent, moist, and tender. The cheeks are personally my favorite part as I think they taste sort of like scallops. You’ll find other meaty pieces too, especially on top of the head.
And then, there are the parts that make people squeamish like the tongue, brain, and eyes. But they contribute their own flavors and textures too and many cultures value these parts. Of course, you don’t have to eat any of them. Sometimes, it’s hard to even identify them. When heated and cooked in soup, they turn very soft and gelatinous and blend into each other. Just know that outside the bones and the denser cartilaginous pieces, everything is edible in fish heads.