Pack details
- One whole salmon head per pack — sold each
- Gills removed where required — check and remove before stock if any remain
- Heavy in collagen and flavour — the most overlooked cut on the fish
How to use
- Fish stock: split, rinse, simmer with onion, celery, fennel, parsley stalks and white wine for 30 minutes — the gold standard fumet
- Asian fish-head curry: roast the head, then simmer in a tamarind-coconut gravy
- Grill the collar (kama): salt the collar piece, grill 4–5 minutes a side until charred — the chef’s favourite Japanese izakaya cut
- Pick the cheeks: small, sweet morsels of meat — perfect on toast
Sourcing and delivery
- From Atlantic salmon, frozen quickly to preserve freshness
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
