How to Eat a Whole Fish, Nose to Tail | Food

LLike chicken, a whole fish, from fin to scale, is greater than the sum of its parts. Cheeks, jowls and even the skin are delicious when cooked well, each with its own texture and flavor. The tail flesh tends to be firmer, as this is where the fish’s muscles have to work the most, while the belly is soft and fat, to protect its internal organs.

Fillets make up only a small part of a fish’s total weight, and depending on the species, they can only make up around 30% of its weight. Throwing 70% of an animal in the trash is a crazy example of today’s wasteful world. After filleting, the rest of the fish will have plenty of meat and offal. Here is a small guide to use the whole fish from nose to tail:

Head A fish head usually contains a lot of meat, especially around the jowls. Cook large whole fish heads, leg of lamb style, sprinkled with garlic and rosemary, or make fish head tacos.

The cheeks (and the “eyebrows” of larger fish), meanwhile, are tender pieces. Enjoy them on a roasted whole fish or use them in simply pan-fried meat cutlets or on skewers.

The skin I leave the skin on when I cook fish, but if you have to remove it, try simmering it in water, then dry it in the oven and fry it to crack the skin of the fish.

Fish remains Scrape the fish skeleton as clean as possible with a spoon, then use the resulting “chopped” in croquettes, fish balls or a fragrant stew.

Waste When super fresh, fish offal, including roe, liver and milt, is delicious on its own, especially when simply seared, and in many parts of the world is considered a delicacy. delicate. The liver is flavorful and nicely textured, so if you like, say, lamb liver, give it a try.

Bones Fry smaller fish bones, then season them heavily to make a great crispy, salty snack. Or use to make broth.

Tail Fishtails are often removed with a large, firm piece of meat still attached, so check with your local fishmonger and ask if they have any, as they will usually sell them for a good price. Slow roast whole tails or sear them in a skillet and serve as you would a whole fish; Otherwise, remove the meat to cook as desired and use the bones from the broth.

Previous The Smart Protein Project: Developing the next generation of plant-based fish - vegconomist
Next Non-native fish are major consumers of salmon in tanks - Eurasia Review