FISH HEADS

Many generations ago when food was sometimes scarce and
difficult to obtain, very little food was wasted. Various methods
of cooking the heads of fish and bones and hooves of game were
developed. Fish heads are still considered a delicacy in many
areas.

BAKED FISH HEADS Primrose Adams — Haida
Emma Nelson — Kincolith

The heads of spring, sockeye and coho salmon are used.
Chum Salmon are considered too tough for baking. The eyes or
scales need not be removed, but some people like to remove the
gills and lower parts of the head before baking. Split the heads
lengthwise, and open them like a book with the inner surface
facing up. Season with salt and pepper and cover the pan. Bake
in a 350°, medium, oven for half an hour or until brown. The
cheeks and nose are the parts eaten.

SEASONED FISH HEADS Jemima Frank - Ahousat

This recipe was reported to be suitable for the preparation
of perch, halibut, cod, or other fish with white meat.

Rinse the heads but do not remove the eyes or scales. Ina
large pot layer fish heads and salal leaves. Steam the fish in one
cup of salted water (1/2 tsp. salt) until tender.

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