This is by far one of my favorite soups to make for our family, and boy is it as easy as it is healthy!
My Grandpa and I boiled all of our salmon heads from one of the men’s dip netting adventures last summer, strained off all of the excesses ( many cultures eat the eyes and cheeks, and while that is really nutritious, I would simply rather not! ) and jarred it all to put away in our freezer.
Now days when I want a quick, nutritious and hot meal, I de-thaw a couple of my jars in cold water/fridge and heat it back up. This is not only a traditional Alaskan meal, but a recognized protocol for the GAPS diet world wide. The fish head contains beautiful orange omega 3 fatty acids and other essential nutrients very important for healing a damaged gut. Consuming fish and bone stocks such as this one have been an enormous part of Austin’s healing journey with leaky gut syndrome.
As for those in the temperate regions, it is very important for us to move with the seasons in harmony in order to keep our health and energy, and we can best achieve this by taking advantage of what nature provides to do so.
Did you know that bone stocks are also an excellent source of calcium that is compatible with our body? Yes, the calcium, among the many important nutrients fish heads and bones contain, is able to be completely absorbed by your body ( unlike store-bought calcium supplements ), and is therefore a wonderful form of holistic and natural ‘dentistry’.
Next time you bring home your catch, don’t throw those heads away! Boil them instead and enjoy healthy digestion ( which means strong natural immune defenses ), a greater sense of balance and well being, and durable and cavity-free teeth 😀
Try this wholesome dish for your family; I promise you it will become a new family favorite!
Wild Alaskan Fish Head Soup ~
* Fish Heads
* 1 sliced onion
* Sliced celery
* 8 – 10 whole cloves of garlic
* optional – diced green onions
* 2 – 3 sliced yams
* sliced/diced tomatoes
* optional – 2 – 3 sliced sweet potatoes
* Sea Salt
* Braggs Organic Sprinkle Seasoning
1.) Bring fish heads to a boil ( if you have an outside boiler that is optimal as the boiling heads will exude a very fishy odor – not an indicator of how the resulting soup will taste ). Boil until completely cooked, so probably somewhere between 30 – 60 minutes depending on how many heads we are talking about.
2.) Strain everything well and pour resulting broth into mason jars; freeze everything but what you will use today.
3.) Combine broth, vegetables and desired seasonings; bring to a boil.
4.) Reduce heat and let simmer for 45 minutes or until vegetables are cooked.
5.) Serve, cool*, and enjoy!
Note – for those who are experiencing digestive difficulty or who are on a whole foods/restorative journey with your health, feel free to add a few spoonfuls of whole fat, plain yogurt to your dish ( wait until it’s cooled a bit as the probiotics will be killed in high heat ). This actually gives it a very tasty chowder-like feel, and will reinforce the healing power of the dish.
Enjoy your healthy living practices, and have fun with what nature has to offer in your in your region!