* Mt. Cook NZ King Salmon Head and Bones
Salmon Head and Bone Miso soup - a go-to soup for Jiawen for Salmon heads and bones as Yi Rou gobbles the portions. A good bowl of thick miso broth really brightens up your day!
Blanch head and bones in boiling water for 3 mins at least, to rid the fishy odour and left over fish oil.
Put all the salmon in a large pot, fill it with water and add 1 piece of Kombu.
Slowly bring it to a boil, and take out Kombu. Sieve out the soup for any excess foam/ oil.
Add white Carrot, Carrot, Leeks. Add Miso Paste and leave to slow boil.
Serve hot, and enjoy!
Salmon Head and Bone Miso soup - a go-to soup for Jiawen for Salmon heads and bones as Yi Rou gobbles the portions. A good bowl of thick miso broth really brightens up your day!
Blanch head and bones in boiling water for 3 mins at least, to rid the fishy odour and left over fish oil.
Put all the salmon in a large pot, fill it with water and add 1 piece of Kombu.
Slowly bring it to a boil, and take out Kombu. Sieve out the soup for any excess foam/ oil.
Add white Carrot, Carrot, Leeks. Add Miso Paste and leave to slow boil.
Serve hot, and enjoy!
Salmon Head and Bone Miso soup - a go-to soup for Jiawen for Salmon heads and bones as Yi Rou gobbles the portions. A good bowl of thick miso broth really brightens up your day!
Blanch head and bones in boiling water for 3 mins at least, to rid the fishy odour and left over fish oil.
Put all the salmon in a large pot, fill it with water and add 1 piece of Kombu.
Slowly bring it to a boil, and take out Kombu. Sieve out the soup for any excess foam/ oil.
Add white Carrot, Carrot, Leeks. Add Miso Paste and leave to slow boil.
Serve hot, and enjoy!
Please note that the NZ King Salmon Bones that you will be purchasing is a whole fish’s bone, chopped. No fixed weight.
Please note that the NZ King Salmon Head that you will be purchasing is a whole fish head, chopped. No fixed weight.
