with House Saltines
Chef Eric Parmalee of Henrietta Red | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Alexander Zeren
INGREDIENTS
Brine:
480 grams kosher salt
240 grams granulated sugar
40 grams coriander seeds
Smoked Fish Conserva:
Yield: 1¾ quarts
400 grams extra virgin olive oil
400 grams fish head, cleaned
130 grams brunoised shallots
60 grams Sherry vinegar
50 grams lemon juice
20 grams minced garlic
20 grams chopped chives
20 grams chopped dill
10 grams kosher salt
To Assemble and Serve:
Saltines
METHOD
For the Brine:
In a stockpot over medium-high heat, toast coriander seeds. Add salt, sugar, and 12 kilograms water. Bring to a boil, stirring until salt and sugar have fully dissolved. Let cool. Transfer to a nonreactive container and refrigerate.
For the Smoked Fish Conserva:
Place cleaned fish head in an ice bath. Let soak 45 minutes. Rinse and transfer to a nonreactive container. Cover with enough Brine to submerge. Cover and refrigerate overnight. The next day, heat smoker to desired temperature with hickory chips. Drain fish head from brine. Smoke fish until cooked through. Let cool. Once cooled, pick meat, discarding bones and skin. Transfer picked meat to a mixing bowl with remaining ingredients. Stir to combine. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Spoon Smoked Fish Conserva into a small serving bowl. Serve with saltines.
