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| the eyes are the best part |
YES. I always pass these delicious looking salmon heads in the store and this time I said TODAY IS THE DAY. A quick google search for salmon head recipe reveals that chowder is the no-brainer recipe for them. I got that itchy, tingly feeling at the prospect of something new: I've never made chowder before.
I did once collect oysters from the Puget sound with G's brother before we really knew each other. With our beach harvest, he made a stew for the family involving a lot of milk. I don't love milk, I always thought it was odd as hell to drink the liquid of another animal in such gross quantities like those huge highball glasses filled to the brim on the table where the blonde blue-eyed kid is eating breakfast in US TV commercials. But the thing about chowder is you do have to splash at least a little dairy for it to be considered a proper chowder, so I used a little half and half we keep on hand for G's coffee.
Thickness is another contention point the world of chowder. As a kid I LOVED the Campbell's Chunky cans of New England Clam Chowder, and while there will always be a soft spot in my heart for that gloopy texture, it just ain't right. So we're going to make a broth-forward chowder using these super cheap salmon heads. You could also use steelhead trout, they're practically interchangeable.
