The fishmonger gave me a whole salmon rationed, and included the head and spine. I threw the head and spine away, but was wondering whether there is any culinary use for it.
Normally in a fish stock, I use white fish, not blue.
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I agree that you can get some good meat from the head and could use it to flavour Bouillabaisse, i wouldn't however use it for stock as oily fish can lead to a cloudy fatty stock rather than the clearer and more flavoursome fish stock that can be derived from the off cuts and bones from white fish.
If you actually like gnawing on bones (like my parents), you can sprinkle some seasoned salt and bake/smoke them... and then gnaw on them...
They also prepare the head in various ways like steaming in rice wine with a bunch of scallions and ginger or the aforementioned stocks. This also depends on whether you like picking meat off.