SALMON HEADS HOT SMOKED, DETROIT.

The ancestors of modern humans-archanthropes and Neanderthals-began to eat fish. They caught prey in shallow pools with their bare hands, drowned it with stones and sticks, later primitive harpoons and spears appeared, and then they came up with nets. Fishing from a boat was mastered in Ancient Egypt about 2 thousand years ago.
Few people know how to eat fish correctly. The simplest thing is to remove the bones and eat only the pulp. But it turns out that the head also contains many valuable substances.
Fish heads are part of a fish carcass that is used in cooking. The heads of pink salmon, pike perch, and pike are used for fish soup, catfish, and silver carp for aspic, and trout and salmon for main courses. Particularly fleshy fish heads are fried, stewed, boiled, and salted, removing the eyes and gills. Smoked salmon heads are served as an appetizer with beer.
How can you refuse the head of a fish, because it contains the most delicious and healthy food!
When eating fish heads, the body is saturated with fatty acids, easily digestible protein, vitamins, and minerals. The product slows down the aging of the body, has a beneficial effect on the condition of the skin and hair, the cardiovascular and nervous systems, and strengthens bones.
Most of the valuable substances that are distributed in the body of the fish are concentrated in the head.
It is this part that contains a lot of phosphorus and calcium. In addition to all the benefits, the head of the fish is very tasty; it tastes like jellied meat.
Interesting fact: back in the days of Ancient Rus', the atamans of the Zaporizhzhia Cossacks ate fish with their heads. Fish was considered a noble food, which was served whole to the Atamans. Moreover, they started the meal from the head. It was believed that this way her habits were transmitted and the likelihood of a good catch increased.
It’s not for nothing that jellied fish is cooked on fish heads and tails. After all, they contain that connective tissue, that collagen, which allows the dish to harden, like jelly.
This substance will help maintain healthy joints and skin. But there are nuances: once it enters the gastrointestinal tract, it is broken down into amino acids, which the body will use for its needs, and not necessarily for the construction of connective tissue.
At the same time, collagen helps absorption, heals, and protects the mucous membrane. It can also absorb and break down toxins, such as alcohol components.
What else useful can you find in fish heads and fins?
These parts contain the same substances as all fish - omega-3, nutrients, and protein. Fish by-products are as healthy as fish meat.
The taste of fish heads depends on the type and method of preparation of the fish, but they all have a characteristic fishy aroma.
Fish heads are great for fish soup. After preparing the broth, take them out and select the edible parts. The pulp and cartilage can be used to make pie filling. The product is salted, smoked, pickled, stuffed, baked, and fried. Served with beer and combined with a variety of side dishes and sauces. In Russian cuisine, the heads of large fish - salmon, pike, pike perch, and catfish - are especially valued.