2

votes

Does anybody love fish cheeks?

Answered on August 19, 2014
Created November 01, 2012 at 10:38 PM

I've been eating fish cheeks for a few years now, and love to have new friends try them. It is the most choice piece of meat on the entire fish. I mostly eat trout, but any fish with some size is worth the effort. Once the fish is cooked, you can find the cheek sitting in a cavity exactly where you would expect to find it. You can peel back the skin, and there will be a little medallion of meat sitting there.

The best part you ask...They are dirt cheap! They are rarely displayed, and usually sold to oriental markets for soup. Just ask the butcher, and hopefully you'll be in luck. The one I usually go to sells the heads with the tails. I'll get somewhere around two steaks from the tail, and all the meat surrounding the head. Perfect fish meal for a couple bucks. And the creme de la creme, CHEEKS!!!

E3e88853a46adf1432fad73294335ae2

(38)

on November 05, 2012
at 09:39 PM

Nobody knows about them here. You don't actually buy a fish cheek, you purchase the leftover head from the butcher. Most of the time they will assume it is for soup, and don't even know about the cheek meat

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3 Answers

1
6120c989fd5b69f42a0834b69b87955b

(24553)

on November 01, 2012
at 11:24 PM

Halibut cheeks, if you can find them, are amazing sauteed lightly in a little butter.

0
02c7ae06582d98bcebbd85da5af04100

on November 02, 2012
at 03:28 AM

fish cheeks are very expensive in the east. especially big fish. but i agree about how tasty they are. damned lucky if you get them cheap where you live.

E3e88853a46adf1432fad73294335ae2

(38)

on November 05, 2012
at 09:39 PM

Nobody knows about them here. You don't actually buy a fish cheek, you purchase the leftover head from the butcher. Most of the time they will assume it is for soup, and don't even know about the cheek meat

0
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on November 01, 2012
at 11:01 PM

i had this bbq'd at a sushi bar and was in food heaven. i buy them all the time now.

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