Exploring the Unconventional: Beyond the Fillet
For many home cooks, the fish fillet is the standard, safe choice, offering a boneless, clean-tasting experience. However, a world of flavor, texture, and nutrition lies in the parts most often discarded. From the delicate cheeks to the succulent collar and nutrient-dense skin, exploring the whole fish opens up new culinary possibilities and promotes a more sustainable approach to eating.
The Prized Delicacy: Fish Cheeks
Fish cheeks are arguably one of the most prized parts of a fish. These small, tender nuggets of meat, located just behind the eyes, are often described as the sweetest and most succulent. They have a texture similar to scallops, firm yet delicate, and their flavor is cleaner and sweeter than the muscle meat of the fillet. Cheeks from larger fish like cod, halibut, and grouper are particularly sought after, as they are large enough to be prepared and enjoyed individually. Their richness makes them perfect for pan-searing, braising, or incorporating into dishes like classic fish and chips for an elevated twist. Nutritionally, fish cheeks are packed with protein and omega-3 fatty acids, making them a healthy and delicious choice.
The Butcher's Secret: The Fish Collar
Another hidden gem is the fish collar, the meaty, fatty cut from behind the gills. The collar is the fishy equivalent of the 'oyster' in a chicken, a tender cut that doesn't make it into a typical fillet. This muscle is full of rich, moist, and tender flavor, often considered the richest part of the fish. Japanese cuisine, in particular, celebrates the fish collar (known as kama), grilling it to perfection to showcase its tender, fatty meat. The generous fat content makes it ideal for grilling or broiling, as the heat renders the fat and bastes the meat, resulting in an incredibly juicy and flavorful meal.
Flavor and Nutrition: The Skin
For many, fish skin is an afterthought or something to be discarded. However, when cooked properly, crispy fish skin is a textural and flavorful delight. Beyond its crispiness, fish skin is a nutritional powerhouse. It's a significant source of omega-3 fatty acids and collagen, which supports healthy skin, hair, bones, and joints. To achieve perfectly crispy skin at home, pat the fillet very dry, season generously, and pan-sear skin-side down over medium heat. Not all fish skin is ideal for eating; avoid the tough, leathery skin of fish like monkfish or swordfish, and stick to fish with delicate skin like salmon and barramundi.
The Whole Package: Head, Roe, and Offal
For the truly adventurous and waste-conscious chef, the head, roe (fish eggs), and even liver offer incredible culinary potential. The head contains surprisingly tender and flavorful cheek meat, as well as plenty of gelatin for making rich, flavorful stock. In fact, the head is packed with vitamins and minerals, containing even more omega-3s than the body meat in some cases. Roe, a delicacy in many cultures, can be enjoyed salted (caviar), fried, or used in sauces. Monkfish liver is a prized delicacy, often compared to foie gras for its rich, buttery texture. Utilizing these parts not only elevates your cooking but also honors the animal and reduces food waste.
Comparison of Different Fish Parts
| Fish Part | Flavor Profile | Texture | Best Cooking Method | Nutritional Highlight |
|---|---|---|---|---|
| Fillet (Loin) | Mild, clean, subtly sweet | Lean, flaky, uniform | Pan-searing, baking, grilling | Protein, omega-3s |
| Cheek | Sweet, rich, delicate | Tender, succulent, firm | Pan-searing, frying | Protein, omega-3s |
| Collar | Rich, fatty, deep flavor | Juicy, succulent, tender | Grilling, broiling | Fat, omega-3s |
| Skin (Crispy) | Rich, savory, deeply flavored | Crisp, crunchy | Pan-searing | Collagen, omega-3s, Vitamin E |
| Head | Complex, savory | Tender cheek meat, soft tissue | Soup, stock, baking | Omega-3s, protein, minerals |
| Roe (Eggs) | Salty, briny | Small, firm, popping | Curing, serving raw or fried | Omega-3s, vitamins |
Cooking Tips for Overlooked Fish Parts
To get the most out of these less common cuts, here are a few tips:
- Source Quality Fish: Buying the freshest whole fish is crucial. A fresh fish has clear eyes, bright red gills, and firm flesh. Your local fishmonger can often get cheeks or collars for you upon request.
- Embrace Grilling: For fatty parts like the collar, grilling is an excellent method. The high heat crisps the exterior while the melting fat bastes the meat from within, keeping it moist and adding a smoky flavor.
- Slow-Cooking Stock: The head, bones, and trimmings are perfect for making fish stock. Simmering these parts slowly in water with aromatics extracts maximum flavor and gelatin, creating a rich and nutritious base for soups and stews.
- Crisping Technique: For the best crispy skin, start with a dry piece of fish and a hot pan with a small amount of oil. Don't press down on the fish; simply let it cook skin-side down until it naturally releases from the pan when ready.
Conclusion: Personal Preference is Key
Ultimately, the best part of a fish to eat is a matter of personal taste and preference, but stepping beyond the familiar fillet can reveal a new world of flavor and texture. For those seeking the most intensely flavored and succulent morsels, the cheeks and collar are often the top contenders. For a crispy, nutritious addition, perfectly cooked skin is a standout. Meanwhile, using the head for stock and enjoying delicacies like roe demonstrates a respectful, nose-to-tail approach that maximizes both flavor and sustainability. Experiment with different cuts and cooking methods to find your own favorite part of a fish.
Where to Learn More
To further your seafood culinary journey, consider exploring resources on whole fish preparation and nose-to-tail cooking. A great starting point is the James Beard Foundation, which advocates for waste reduction and often provides recipes and techniques for utilizing lesser-known cuts.
Where to Learn More
To further your seafood culinary journey, consider exploring resources on whole fish preparation and nose-to-tail cooking. A great starting point is the James Beard Foundation, which advocates for waste reduction and often provides recipes and techniques for utilizing lesser-known cuts.
A Final Word
Whether you stick with the classic fillet or branch out to savor the unique textures and flavors of the head, cheeks, and collar, remember that fresh, quality fish is the foundation of any great seafood dish. The best way to ensure freshness is to buy a whole fish with clear eyes and firm flesh, then use what you have learned to enjoy every delicious and nutritious part.
