Details
Raised in the cold, harsh natural environments of the Faroe Islands, Scotland, and Norway, these salmon heads are packed with firm flesh and rich fat content. High in umami-rich amino acids, DHA, and EPA, they also offer excellent nutritional value. The head contains abundant collagen and gelatin, which, when simmered, release a deep, mellow savouriness—perfect for soups and hotpots.Especially ideal for traditional Japanese dishes such as Ishikari nabe (a Hokkaido-style hotpot with salmon) and ara-jiru (fish-head soup). Grilling and seasoning with salt also brings out its unique flavour.
