[toomanybeersies]

Salmon head soup is probably my favourite soup. Just simmer a couple of salmon heads, some diced potatoes, some leeks, and onions up, add dill (fresh is best) and optionally some sour cream. When the potatoes have cooked through, remove the heads and pull the meat off them and add it back to the soup.

It's so tasty, but if you told people it was from salmon heads they'd turn their nose up at it. I've never understood (western) people's dislike for offal, I guess it's a poverty thing. At the end of the day, it all came from the same animal. Every time I tell people that pâté is made from livers, they get angry at me for ruining pâté, yet they were happy to eat it a moment ago.

[sk5t]

Is it really fair to say western cultures don't like offal? I mean, there's chitlins, tripe, scrapple, head cheese, natural sausage casing, beef shin, pig's trotters, aspic jelly, oxtail, black puddings, the list goes on.

[toomanybeersies]

Most of those things aren't actually that common, and are only eaten by a subset of westerners.

Obviously it's a bit different here in Australia to the American South, but if I was to offer up some chitlins/tripe to a group of Anglo-Australians, the vast majority of them wouldn't touch it.

Black pudding and pâté are probably the only two types of offal that people will generally eat here. Black pudding is pretty uncommon though, and people seem to have wilfully forgotten that pâté is made from liver, I've had people stop eating pâté after I've told them it's made from pig/chicken livers.