The fish head can be baked with garlic to remove the fishy smell; or it can be marinated with eel juice and barbecue sauce (Japanese teriyaki) for 15 minutes, then grilled over a charcoal fire, and served with asparagus, shiitake mushrooms and winter bamboo shoots. , tastes very good; you can also directly saute onion, ginger and garlic with chili oil, and then fry it over low heat. It must be fried for a long time to remove most of the fat in the fish head, so that it tastes delicious.

Suggestion 1. Buy fresh fish heads, because most domestic salmon are produced in Northern Europe, New Zealand and Chile, and are generally quickly frozen. If the merchant freezes them again after thawing, the characteristics of the salmon will be lost.

Suggestion 2, you might as well try the front fin of the salmon, together with a piece of oil on the belly, my favorite.