Salmon Head (Price per Piece)

Salmon heads are the bony, facial portions of the salmon fish, typically discarded during processing but increasingly popular for culinary uses due to their rich flavor and versatility. They consist of the skull, eyes, gills, and remaining flesh around the face. The head is a prized component in many cultures, especially in Asian and Scandinavian cuisines. It is often used to make flavorful broths, stocks, or soups, where the bones and skin release rich oils and nutrients. The meat around the cheeks, jaw, and behind the gills is considered especially tender and flavorful.

When preparing salmon heads, the skin is usually left on, which adds a slightly smoky or fatty texture when cooked. Many enjoy roasting, grilling, or slow simmering the heads to extract maximum flavor from the bones, resulting in a satisfying and umami-rich dish. The eyes are sometimes considered a delicacy in certain cultures, known for their gelatinous texture.