Salmon. I love it raw. I love it cooked. I love it smoked. I love it poached. I love it pan fried. I love it baked. I love it steamed. It is creamy, fishy and super rich. Everything I’ve read says that salmon makes too strong a stock. I’m not afraid of a strong fish stock, but if a strong stock makes you queasy, this recipe is not for you. I’ve wanted to make a chowder for the longest time and a quiet, Autumn weekend at home last month was a good time for it. You can easily spend too much on seafood for a chowder. Sure, it will be delicious, but what about making a delicious chowder using cheaper ingredients? I picked up 2 salmon heads for cheap at my local asian market. Fish heads are usually cheap and I’ve been eyeing these up for a while now, wondering what to do with them. To prepare, make sure the gills are removed – they usually are. Cut the fins off with a pair of …