Salmon head…

Salmon heads are in season here in California. The sake kama, or salmon collar, is the reason why this is exciting. The “collar” is that triangular piece down by the fin, which is disconnected from the rest of the head at the gills and then briefly grilled or broiled and eaten with lemon juice.

Click the photo to enlarge.  salmon head

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      1. Alas, the one thing Brunhilda (and Serendipity Farm) can’t do is “broil”. We call it grilling here and when we were designing our simple sustainable kitchen we remembered the bamboo countertops but completely forgot the need to grill things. Steve was only just lamenting that yesterday when he wanted to toast the last of the sweet Stromboli we made. You can’t just shove it in the toaster when it is predominately fruit. Toasters and fruit = fire brigades and as we live 50km away from the fire brigade, might be best we don’t tempt fate ;). I would have to roast them :)

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