Red meat of salmon fish is considered very valuable and has high taste qualities. It is not only very tasty, but also incredibly useful. There are more valuable fatty acids in salmon meat than in any other fish. Eating this product allows you to normalize blood pressure, prevent the formation of blood clots, and activate metabolism. That is why this fish is considered the most useful for the elderly. Salmon is also useful for those who monitor their weight. Although this fish is considered quite fatty, it is rightfully classified as a dietary product, because its fat is perfectly absorbed by the body and is not deposited in extra pounds. You can cook a lot of interesting dishes from it, but the ear is especially good. We will prepare an ear from the head of a salmon, we will also take a tail for our ear, given the fat content of the fish, the broth will turn out to be very tasty and rich.
Taste Info Hot Soups
Ingredients
- salmon head and tail (weighing approximately 1.5 kg),
- 1 carrot
- 1 onion
- 5-6 potatoes,
- 1 bell pepper
- 1 bunch dill,
- 1 bunch of green onions
- salt,
- 4-5 peppercorns,
- 2-3 bay leaves.
How to cook salmon head and tail fish soup
The head for this dish should be taken large, preferably with meat. If there is not enough meat, it is better to put an additional couple of pieces of fish, so the ear will be tastier. Wash the head and tail. Remove gills and eyes. 
Put everything in a saucepan. If the head does not fit completely, cut it in half. Fill with three liters of water and send to the oven. Bring to a boil, remove the foam, boil for 15 minutes and set aside. 
Put the fish on a plate with a slotted spoon, and strain the broth through a sieve. 
Send the broth back to the oven. Peel potatoes and cut into cubes. When the broth boils again, put the potatoes in it. 
Clean the rest of the vegetables. Cut the onion and carrot into cubes, cut the pepper into strips. 
Roast vegetables in a skillet. First onions, then carrots and peppers. 
Sort out the fish meat. Remove the bones, throw out everything unnecessary, and tear the meat into small pieces with your hands, as shown in the recipe photo. 
Taste the potatoes, if they are cooked, add salt to the broth and add vegetables to it. 
Chop up the greens. 
Wait for another boil of the broth and add meat, herbs and seasonings to it. 
Boil for another minute and set aside. The fish soup turned out to be fragrant, transparent rich broth in combination with tender salmon fillet will not leave indifferent even the most demanding gourmets. 
Ukha is one of the few dishes of Russian cuisine, which has no similar analogues in other national cuisines. It is worth distinguishing other fish soups from fish soup. It is not seasoned with butter, cereals, flour, fried vegetables. It all belongs to the category of soups.
You can take a wide variety of fish for fish soup. Traditional ear is of several types. White ear is prepared from river fish - ruff, perch, pike perch, whitefish. There is a red ear and even a black one. Fisherman's soup, which is cooked on a fire, stands apart. Fisherman's ear is prepared from the fish that was caught. How to cook fish soup any fisherman can tell in his own way. Everyone has their own secret - from putting a burnt-out poleshka into the broth, to adding vodka. There are a lot of ways to cook soup. Salmon ear, the recipe of which we offer, a kind of red fish soup, is prepared from the head, tail and ribs of the fish.
Products:
- fish 800 gr,
- onion 2 heads,
- carrot 1 piece,
- potatoes 3 pcs,
- black pepper
- Bay leaf
- dill greens, salt.
Salmon head soup recipe
I used the head, tails and leftover salmon trimmings for the soup. This is a very oily fish, so the broth will be rich.
Useful information on how to process a salmon head: "
Rinse the fish well in cold water, put a pot of water to heat up. Do not cook fish soup in aluminum pots, the combination of this metal and the fishy taste gives a sharp metallic taste. To make the broth clear, I first bring the water to a boil, salt, and only after that I put the fish in it. When everything boils again, remove the foam with a slotted spoon, put the whole peeled onions and peppercorns in the pan. Reduce the gas so that the broth does not boil too much.
The cooking time of the fish soup can be determined by the eyes of the fish, they should turn white. Approximately the fish is ready in 20 minutes, but just in case, add another five minutes.
At this time, peel the potatoes, cut them into large pieces.
We will also clean the carrots, ideally they should also be cut coarsely, but my family only eats grated carrots, so I grated them.
Having determined the readiness of the fish, we take it out of the broth, cool it, and separate the meat from the bones. Strain the broth itself. After that, put potatoes, carrots and already peeled fish into the broth. At the same time, add the bay leaf. Cook everything until the potatoes are ready.
When the ear is ready, you need to let it brew. After preparing the soup, take out the bay leaf from it so that the ear does not taste bitter. Greens must be placed directly on the plate, but not in the pan. I also really like to break a couple of raw eggs directly into the pan with hot fish soup, stirring quickly. They curl up there, it turns out such a hearty chatter.
Enjoy your meal!
Photorecipe for the site prepared
The secret of the first fish dishes in a rich broth. If you bought a whole carcass of salmon, leave the head, tail, backbone, fins and some entrails for this purpose. But often on sale you can also find ready-made so-called soup sets. In them, these same fish parts are located. This will make a great base for salmon head soup, as well as tail and other parts.
Attention!
Do not be afraid that the soup will turn out very fatty. Salmon itself is low in calories. 100 g of it contains only 150-155 kcal.
Recipe Information
- Cuisine:Russian
- Type of dish: first course
- Cooking method: In a saucepan
- Servings:6
- 50 min
Ingredients:
- salmon soup set - 600-800 g;
- potatoes - 3-5 pieces, depending on the size;
- one medium carrot;
- small bulb;
- salt and spices to taste.
How to cook
Defrost the soup set. This must be done in the refrigerator. Do not use microwave or water for this. So the fish will lose its taste, and even some of the nutrients.
After you have to rinse. If there are gills, remove. Pour cold water over low heat and bring to a boil. It is better to drain the first broth, especially if a lot of foam forms on the surface. Then add water again and cook until done.
At this time, prepare the vegetables. They need to be cleaned, washed, cut.
Remove the boiled parts of the fish with a slotted spoon, it is advisable to strain the broth.
Add vegetables to the fish broth, cook for about 15 minutes. Onions can be put fresh, or you can pre-simmer a little in a pan with a little butter or olive oil.
Focus on potatoes. When it is almost ready, lay out the fish disassembled from the bones, salt and pepper to taste. Cloves, black, white and red peppercorns are very well combined with the ear.
It remains to boil a few more minutes and the ear is ready. When serving, you can sprinkle it with fresh herbs (dill, parsley or cilantro), and also put a small piece of butter in each plate.
We hope you enjoy. One more thing to note.
Tasty and healthy
It should be noted the benefits that salmon ear has. There are a lot of proteins, vitamins of various groups in fish, including B, D and C, which are important for human life, as well as bioactive peptides and omega saturated acids.
Regular consumption of this variety of fish in food helps to prevent various inflammatory processes, helps to quickly recover from a long illness, slows down the aging process and has a positive effect on appearance.
It is very necessary to eat such dishes suffering from cardiovascular diseases. For the elderly, salmon is indicated for improving memory, removing vascular plaques, and purifying the blood. Children are advised to introduce it into the diet in order to prevent the development of anemia, for normal development and growth.
And salmon fish soup is very tasty.
Video
And this video shows how to cook salmon head soup:
Yesterday I cooked salmon fish soup, more precisely from salmon head. It turned out tastier than I expected. The ear turned out to be rich, tasty (judging by the reaction of the children) and, of course, healthy. And for you, of course, a step-by-step photo recipe for this dish.
Ingredients:
- salmon head 1-2 pieces depending on the size, in my case 700 grams.
- two onions
- two carrots
- potatoes about 800 grams
- Bay leaf
- peppercorns (I have a mixture of peppers: white, red, black)
- allspice
- dill, celery (if any). Based on a four-liter pan.
Cooking method.
We clean the salmon head from the remnants of scales and be sure to cut out the gills! Rinse well under running water.
Put one onion and one carrot in a pot of water, bring to a boil and simmer for about ten minutes, add about 1 tablespoon of salt and put the prepared salmon head.
Bring to a boil over low heat and add bay leaf, pepper and allspice. We continue to cook over low heat for about 20 minutes, the fish cooks quite quickly and the main thing is not to overcook it. If foam forms on the surface, carefully collect it. While the fish is cooking, prepare the vegetables. Onions, carrots and potatoes are peeled and chopped.
We take the fish out of the broth, separate the meat from the bone, filter the broth and return to the stove. When the broth boils, put the potatoes in it,
when it is cooked until half cooked, we send it to the pan, pre-cut carrots and onions, continue to cook over low heat until cooked.
Now add the flesh of the fish, bring to a boil and put finely chopped dill and celery, spices as desired.
I always add herbs de Provence or a mixture of herbs for first courses just a little, so as not to spoil the pleasant aroma of the fish soup. Enjoy your meal!
It is unlikely that any soup can compare with salmon fish soup. A rich and fragrant soup is what you need in bad weather, as it warms and nourishes perfectly. We will talk about how to cook salmon ear later.
salmon soup recipe
Salmon has already ceased to be a luxury, because almost everyone can afford to buy a piece of fish, since in stores you can find pieces of salmon for every taste and pocket. In this recipe, we will make fish soup in salmon ridge broth, and add fillet pieces to the finished broth. If the fillet is too expensive for you, replace it with canned salmon.
Ingredients:
- salmon fillet - 300 g;
- salmon ridges - 3 pcs.;
- onions - 2 pcs.;
- potatoes - 2 pcs.;
- carrots - 1 pc.;
- salt, pepper - to taste;
- bay leaf - 2 pcs.;
- dill.
Cooking
Rinse salmon ridges thoroughly and fill with water. Together with fish ridges, we also send bay leaves, one carrot and one onion to the broth. Boil the broth for 30 minutes.
Saute the remaining carrots and onions in a frying pan until soft. Peel potatoes and cut into cubes. Salmon fillets are also cut into large cubes.
We filter the rich and return to the fire again. Put the potatoes and sauté into the broth. Cook the soup until the vegetables are soft and add the salmon fillet to the pan. Only 5-7 minutes are left to cook the ear, after which you should flavor it with fresh dill and let it brew under the lid for 20-30 minutes. Salmon fillet ear with broth on the ridges is ready to serve!
How to cook fish soup from salmon head?
Ingredients:
- salmon heads and tails - 1.5 kg;
- olive oil - 4 tbsp. spoons;
- black peppercorns - 10 pcs.;
- bay leaf - 2 pcs.;
- parsley;
- carrots - 3-4 pieces;
- green onions - 5 feathers;
- celery root - 1 pc.;
- parsley root - 1 pc.;
- dry white wine - 1 1/2 tbsp.;
- potatoes - 2 pcs.;
- lemon juice - 1 tbsp. a spoon;
- salt - to taste.
Cooking
We clean the fish heads, remove the eyes. We put the tails and heads in a deep pan and fill it with water. Cook the broth for 1.5-2 hours over low heat.
Cut carrots and celery into cubes. Heat the oil in a frying pan and sauté the root crops until half cooked, along with bay leaves, peppercorns, and chopped white parts of green onion feathers. Pour half-finished vegetables with wine and season with parsley. Let the vegetables soak in wine for 4-5 minutes, after which we pour the sauté into a saucepan with broth, after removing the fish heads and tails from it. We clean the potatoes, cut them into cubes and send them to the broth with the rest of the vegetables. Boil potatoes until soft.
Meanwhile, remove the fish pulp from the bones and return it to the broth as soon as the vegetables are ready. Pour lemon juice into the soup and serve.
Prepare salmon soup in a slow cooker using these recipes. To prepare, we immerse all the ingredients in the bowl of the device and set the "Soup" mode for 1 hour. After the time has passed, we take out the fish tails and heads from the fish soup, remove the pulp from them and return it back to the broth.
Salmon belly ear
Ingredients:
Cooking
We clean the head from the eyes and gills. We put the head with the abdomen in a saucepan and fill it with water. We cook the fish broth for 30 minutes, not forgetting to add pepper and bay leaf, after which we remove the fish, disassemble it, and put the chopped vegetables in the pan. As soon as the vegetables become soft, put the fish pulp back into the pan and remove the dish from the heat. Let the ear brew for 15-20 minutes and serve, sprinkle with fresh herbs and water with lemon juice.
