Скачать или смотреть Fish Head Soup

The latest video in our cultural series, Mazzaq Tigittuaq - Inupiaq for “sunrise” - features BSNC shareholder Buffy Meyer as she teaches our Summer Interns how to prepare traditional fish head soup. Follow along with the recipe below and enjoy this nourishing dish at home!

A heartfelt quyanaqpak to Buffy Meyer and her husband, Brady Hayden, for generously sharing their time and knowledge to help preserve and celebrate our traditional foods.

Recipe for Fish Head Soup
Ingredients: 
White onion, diced
Sesame oil
All-purpose flour
Water
Potatoes, cut into bite-sized pieces
Salmon fish heads, gilled, halved, with collars attached
Fish scrapings (optional)
Seafood seasoning (or preferred seasoning)
Fish eggs (optional)
Fish sauce
Lemon juice
Cilantro and additional preferred greens, de-stemmed
Directions:
Fill a large pot with water and bring to a boil.
In a separate pan, lightly sauté the diced onion in sesame oil until slightly transparent. Add flour and mix thoroughly.
Once the water is boiling, add potatoes and the onion/flour mixture. Let boil for about 10 minutes.
Add fish heads and scrapings, and boil for another 10 minutes. (Optional: Marinate fish heads and scrapings in sesame oil and seafood seasoning for 30–45 minutes before adding to enhance flavor.)
Reduce heat and add fish eggs. These cook quickly, so immediately stir in seafood seasoning, fish sauce, lemon juice, cilantro, and any other greens or seasonings you prefer.
Allow to cool, serve, and enjoy!