Butchering & Processing
Nostril to Caudal: Eating Fish Heads
Eating fish heads certainly isn’t a new concept. Cultures around the world have eaten the tender meat out of the cheeks, throats, and collars of fish since time immemorial. Today, if at all, fish heads are usually used in stocks and sauces. Seafood chefs boil fish heads until the meat and bones release their flavour, before straining and discarding. These recipes, however, arguably waste some of the best meat, the morsels hidden within the fish’s...