Why Do People Like to Eat Fish Head?

November 23, 2025 •

4 min read

According to the Food and Agriculture Organization, fish by-products like heads, tails, and bones can be used to make nutritious broths, reducing food waste and adding goodness to meals. This practice is just one reason why people like to eat fish head, a culinary tradition driven by taste, nutrition, and cultural significance.

Quick Summary

Eating fish heads is a long-standing practice celebrated for its unique flavor, texture, and nutritional value. The practice stems from cultural traditions, a desire to reduce waste, and a deep appreciation for the tender cheek meat and collagen-rich parts of the fish. It's a key ingredient in many global recipes, from curries to broths.

Key Points

Unique Flavor and Texture: The cheeks contain tender, delicate meat, while the cooked-down bones and cartilage release a deep, savory umami flavor and create a rich, silky broth.
Rich in Omega-3 Fatty Acids: The brain and eyes of the fish head are especially rich in omega-3s, which are essential for brain function and heart health.
Excellent Source of Nutrients: Simmering the head releases vital nutrients like calcium, phosphorus, iron, and protein from the bones and cartilage into the liquid.
Cultural Delicacy and Symbolism: In many cultures, serving the fish head is a sign of respect or symbolizes prosperity, as seen in Chinese and Jewish traditions.
Sustainability and Waste Reduction: Eating the whole fish, including the head, is a sustainable practice that reduces food waste and honors the animal.
Versatile Culinary Ingredient: Fish heads are a primary ingredient in a variety of global dishes, from rich curries in Singapore and India to hearty soups in Japan and the Philippines.

A Culinary Deep Dive: The Reasons Behind Eating Fish Heads

For many, the idea of eating a fish head seems unusual. In some Western cultures, it's considered waste. However, across the globe, the practice is a cherished culinary tradition rooted in flavor, nutrition, and cultural heritage. From Southeast Asian curries to Jewish New Year customs, the fish head is more than just a leftover—it's a delicacy. Understanding why so many people value this part of the fish reveals a rich tapestry of human ingenuity and resourcefulness.

The Flavor and Texture Profile

The most immediate and compelling reason for many enthusiasts is the unique sensory experience. A fish head offers a complex flavor profile and a variety of textures that a simple fillet cannot match. The meat found in the fish's cheeks is often considered the most tender and flavorful part of the entire fish. Beyond the cheeks, the collagen-rich cartilage becomes soft and silky when cooked, adding a luxurious mouthfeel to soups and stews. The bones, when cooked down, release a deep, savory umami flavor into the broth, which serves as the perfect base for many traditional dishes. This multi-layered experience is a key driver of its popularity.

Nutritional Benefits of Fish Heads

While fillets are prized for their protein, the fish head is a powerhouse of nutrients often overlooked. It's an excellent source of omega-3 fatty acids, which are concentrated in the fish's brain and eyes. These healthy fats are crucial for brain function, heart health, and reducing inflammation. Additionally, simmering the head in a broth allows nutrients like calcium and phosphorus from the bones and cartilage to leach into the stock, strengthening bones and teeth.

Here's a list of nutritional highlights found in fish heads:

High-Quality Protein: Essential for muscle repair and growth.
Omega-3 Fatty Acids (DHA & EPA): Supports brain and heart health.
Vitamin A: Improves vision and boosts immunity.
Vitamin D: Vital for bone health and immune function.
Iron & Zinc: Important for blood health and immunity.
Calcium & Phosphorus: Strengthens bones and teeth.

Cultural Significance and Traditions

In many cultures, eating fish heads is not merely about taste but also about respect, tradition, and symbolism. In Chinese dining culture, for instance, the fish head is often served to and eaten by the most senior person at the table as a sign of respect. In some Jewish communities, it is customary to eat a fish head for Rosh Hashanah, the “head of the year,” symbolizing a wish to be at the head of luck and prosperity. In Māori culture, the head is considered the “food of the chiefs,” signifying respect for the entire animal. These deeply rooted cultural practices elevate the fish head from a simple food item to a symbol of honor and good fortune.

Waste Reduction and Sustainability

The practice of nose-to-tail eating (or, in this case, nose-to-tail-and-head) is a highly sustainable approach to food consumption. Utilizing the entire fish, including the head, reduces waste and honors the animal. By transforming what might otherwise be discarded into a flavorful and nutritious meal, cooks contribute to a more mindful and sustainable food system. This philosophy is embraced in many coastal communities where fish is a dietary staple and resourcefulness is a way of life.

Comparison Table: Fish Head vs. Fillet


Feature	Fish Head	Fish Fillet
Flavor	Deep, rich, savory, and complex due to bone and fat.	Mild, clean, and straightforward.
Texture	Varied, from tender cheek meat to soft cartilage and gelatinous eye socket.	Uniformly firm or flaky meat.
Omega-3s	Often higher concentration, especially in the eyes and brain.	Contains omega-3s, but often less concentrated than in the head.
Minerals	Excellent source of calcium, phosphorus, and iron from bones.	Primarily a source of protein; fewer minerals from bones.
Usage	Ideal for broths, curries, and stews.	Best for frying, grilling, or baking.
Sustainability	Reduces waste by utilizing the whole fish.	More wasteful if the rest of the fish is discarded.

Common Dishes and Global Culinary Traditions

The fish head is the star ingredient in many renowned global dishes. In Singapore and Malaysia, Fish Head Curry is a beloved national dish, blending Indian spices with Chinese and Malay culinary influences. The recipe, which can be made with a variety of fish like red snapper or sea bream, features a hearty curry base with vegetables and is simmered to perfection. In West Bengal, India, and Bangladesh, Muri Ghonto is a popular fish head curry with mixed vegetables and rice, where the rice absorbs the rich flavors from the head. Japanese cuisine also uses salmon heads to make nourishing soups and stews. In the Philippines, sinigang na ulo ng salmon (salmon head soup) is a savory and sour favorite. These examples showcase the fish head's versatility and its central role in diverse food cultures.

Conclusion

For those unfamiliar with it, eating a fish head may be an acquired taste. However, the tradition is deeply rooted in logic and appreciation for the entire animal. The practice is driven by a combination of exceptional flavor and texture, superior nutritional benefits, deeply ingrained cultural symbolism, and a commitment to sustainable eating. As more people seek out sustainable food practices and unique culinary experiences, the tradition of enjoying the flavorful and nutrient-dense fish head is likely to continue gaining appreciation worldwide. The next time you're presented with a whole fish, consider savoring the head and discovering why so many people have long cherished this often-overlooked delicacy.

Kai Ika: 'Food of chiefs': There's more to eating fish heads. This authoritative source highlights the cultural significance of the fish head in Māori cuisine.

Frequently Asked Questions

The edible parts of a fish head include the tender meat in the cheeks, the gelatinous parts around the eyes, and the fatty and flavorful collar meat behind the gills. The bones and cartilage also release flavor and nutrients when simmered in a broth or soup.

Yes, fish heads are very healthy. They are packed with omega-3 fatty acids, high-quality protein, vitamins (like A and D), and minerals such as calcium, phosphorus, and iron. These nutrients are beneficial for brain and heart health, bone strength, and the immune system.

Some people avoid fish heads due to cultural preferences, an aversion to dealing with bones, or a general dislike of the appearance. In some regions, it's not a common practice to consume this part of the fish, so it's not part of the standard culinary tradition.

Fish head curry is a popular and iconic dish, particularly in Singapore and Malaysia. It was created by an Indian immigrant who adapted a South Indian fish curry by adding a fish head to appeal to his local Chinese customers.

Yes, fish heads are excellent for making flavorful and nutritious broth or stock. Simmering the bones and cartilage releases a rich, savory flavor and nutrients like calcium, making for a healthy base for soups and stews.

While most fish heads contain omega-3 fatty acids, the highest concentrations are typically found in fatty fish species like salmon. The omega-3s are primarily located in the fish's brain and eyes.

Like any fish, there are potential risks from contaminants such as mercury and PCBs, which can accumulate in fatty tissues. However, the risk is generally considered low, especially if you eat smaller, low-mercury fish. It is best to consult local fish consumption advisories.