Rich miso broth, serious chili heat, and a whole salmon head in the pot, cheek meat soft and fatty, skin turning into pure collagen.
This is honestly what I always order.
Cold weather, bad day, good day, same choice every time.
Am I the only one who genuinely loves this,
or is there anyone else out there who always goes for salmon head nabe too?
by deakr
5 Comments
I bet it’s tasty and deliciously spicy at the same time 🫶🏼
Salmon head is so underrated!!! It has all the good parts for a rich, shiny, umami soup: the meat, the fat, the cartilage…
Thanks for keeping food waste down. I’d order it too if I’d be living somewhere that would offer it.
Where please?
Serious question, how do you eat this? I’ve used whole salmons before and the head plus other odd bits end up turned into stock. I can’t figure out any other ways to use it effectively.