Nostril to Caudal: Fish Tongues

Nostril to Caudal: Fish Tongues

    Chef’s notes

    I grew up eating cod’s tongues while visiting my grandparents in Newfoundland. But when I tried to recreate this nostalgic dish a couple decades later, it took me several days and a lot of fish heads to figure out exactly what to remove and how to butcher this part of the fish.

    I wanted to cook the tongues in a way that didn’t mask their taste or texture, so I used Josh Niland’s throat recipe from his new “The Whole Fish Cookbook.” Apart from the throats (or tongues) it only calls for four additional ingredients.

    I halved Niland’s recipe, but otherwise followed it to the letter. After 10 to 15 minutes, the tongues were perfectly coated in a delicious glaze and the rich smell of tarragon-infused butter wafted through our house.

    Ingredients

    • 4 fish throats/tongues
    • 5 tbsp. white wine vinegar
    • 2.5 tbsp. of butter
    • Sprig of tarragon
    • Pinch of salt

    Preparation

    Put all the ingredients into a pan. Cut a circle of parchment paper to fit your pan and cover. Gently simmer for about 12 minutes, or until the liquid has reduced and turned sticky.

    Chef’s notes

    I grew up eating cod’s tongues while visiting my grandparents in Newfoundland. But when I tried to recreate this nostalgic dish a couple decades later, it took me several days and a lot of fish heads to figure out exactly what to remove and how to butcher this part of the fish.

    I wanted to cook the tongues in a way that didn’t mask their taste or texture, so I used Josh Niland’s throat recipe from his new “The Whole Fish Cookbook.” Apart from the throats (or tongues) it only calls for four additional ingredients.

    I halved Niland’s recipe, but otherwise followed it to the letter. After 10 to 15 minutes, the tongues were perfectly coated in a delicious glaze and the rich smell of tarragon-infused butter wafted through our house.

    Ingredients

    • 4 fish throats/tongues
    • 5 tbsp. white wine vinegar
    • 2.5 tbsp. of butter
    • Sprig of tarragon
    • Pinch of salt

    Preparation

    Put all the ingredients into a pan. Cut a circle of parchment paper to fit your pan and cover. Gently simmer for about 12 minutes, or until the liquid has reduced and turned sticky.

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    Nostril to Caudal: Fish Tongues

    Recipe by: April Vokey
    Nostril to Caudal: Fish Tongues
      Chef’s notes

      I grew up eating cod’s tongues while visiting my grandparents in Newfoundland. But when I tried to recreate this nostalgic dish a couple decades later, it took me several days and a lot of fish heads to figure out exactly what to remove and how to butcher this part of the fish.

      I wanted to cook the tongues in a way that didn’t mask their taste or texture, so I used Josh Niland’s throat recipe from his new “The Whole Fish Cookbook.” Apart from the throats (or tongues) it only calls for four additional ingredients.

      I halved Niland’s recipe, but otherwise followed it to the letter. After 10 to 15 minutes, the tongues were perfectly coated in a delicious glaze and the rich smell of tarragon-infused butter wafted through our house.

      Ingredients

      • 4 fish throats/tongues
      • 5 tbsp. white wine vinegar
      • 2.5 tbsp. of butter
      • Sprig of tarragon
      • Pinch of salt

      Preparation

      Put all the ingredients into a pan. Cut a circle of parchment paper to fit your pan and cover. Gently simmer for about 12 minutes, or until the liquid has reduced and turned sticky.