We buy and cook fisheads (salmon, ling cod, big-head carp, sturgeon) on occasion. Steamed “Chinese style”, braised with soy and tofu, in soup or baked in oven.
Some ideas on prep from recent travels.
Shinjuku, Japan. The head, bones, skin and vegetables for a nabe (hot pot) to finish a fugu dinner set.
Tsukiji, Japan. Grilled tuna cheeks on rice from a stand on fringe of market. Stand up dining, truly delicious!
Kaohsiung, Taiwan. Milkfish head with ginger soup. Finally learned to enjoy eating ginger.
Taipei, Taiwan. Fishead in hot pot with lions head meatballs, tofu and cellaphane noodles.
Hong Kong. Simply steamed with ginger, scallion, garlic. Finished with soy sauce.
Singapore. Tied with Hainan chicken for the national dish. Curry fishead. A fusion of Indian flavors and Chinese fishead love.
Osaka, Japan. Baked fishead. Fierce countenance, worthwhile to pick every succulent morsel.
Osaka. Live aji fresh out of the tank. Sashimi. Frame an head deep fried to complement our sake.
Hong Kong. Head jook. We’ve done same at home with salmon head. Also sturgeon head. Love crunching thru the cartilage, and ooh, all that collagen!!
Bankok, Thailand. Whole fish, head on. Herbs, spices and peppers were spot on. Will try same at home.