In Southeast Alaska communities, salmon head soup is an important part of our gift economy. In addition to Alaska Native families, many people with Scandinavian and Filipino heritage enjoy this food tradition. For Wrangell residents Vincent and Lynn Balansag “Fish head soup is a comfort food for us Filipinos. It is a casual food we enjoy with family and friends, around the table, one foot on the chair in shorts and tank tops, usually made and eaten the day after a Fiesta, the light and refreshing taste washing away hangovers and leveling out heavy food eaten the day before.”<\/p>\n\t\t\t\t
In Southeast Alaska, we brew our fish broth medicines and share it with friends and family. Fishermen gift fish heads to elders or others who can’t get out. We gift heads to people we know who are susceptible to illness during the flu season and gift fish heads to family and friends. A gift of salmon heads is a symbol that you’re loved.<\/p>\n\t\t\t\t
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<\/a>Vivian Faith Prescott | For the Capital City Weekly \n Grandson Jonah Hurst examines a salmon head.<\/p><\/div>\n\t\t\t\t
“My grandpa Frank Young was Haida and a fisherman and local Wrangell barber born in Masset, B.C.,” said Twyla Ingle Olson, who was born and raised in Wrangell. “When I was 5, I traded my grandpa all of my Halloween candy for a garbage bag full of salmon heads. He later gave the candy back to my mother. He always had a pot of salmon heads boiling on the stove.”<\/p>\n\t\t\t\t
In a salmon head gifting economy, fishermen give elders salmon heads and in turn elders teach the art of making salmon head broth and soups and chowders from the fish heads.<\/p>\n\t\t\t\t
“My Gramma was Sarah Pearl (Paratrovich) Wigg,” said Laura Gile. “My gramma used to make fish head soup. I remember there was seaweed, salmon eggs and she would eat it over rice with the broth poured on the top. I also remember her saying the eyes were a delicacy.”<\/p>\n\t\t\t\t
Some people simmer fish broth for four to five hours to use in noodle soup or other recipes or save it to drink for medicine later. Many of my Native and Filipino friends eat the whole salmon head and some of my non-Native friends don’t. I once tried to make salmon head soup at a non-Native friend’s house but she got upset because she thought it stunk up her house. She was also disgusted by the fish heads I saved in the freezer. So, preparing salmon head soup can be problematic for some.<\/p>\n\t\t\t\t
“My dad made fish head soup,” Wrangellite Heidi Armstrong said. “He’d brown onions and celery, add water and fish heads. The heads would boil till cooked and then just before serving he’d add a can or two of canned milk. Serve with black seaweed. We could add salt and pepper as needed. Also, we’d bake fish heads as well. Cut the fish head in half and bake. Oh, yum.”<\/p>\n\t\t\t\t
As I sip the salmon head broth, I’m reminded not everyone can stomach eating fish eyeballs or the smell of fish soup simmering on the stove. As a kid, I was grossed out when people popped the fish eyeballs in their mouths. I don’t mind them now, but they aren’t my favorite part. My favorite parts are the salmon cheeks. My grandpa, Elmer Mork, says that salmon chowder is one of his favorite foods.<\/p>\n\t\t\t\t
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