So, I've got this Cod's head...
on a recent deep sea trip another fisherman pulled in a 46pound whopper of a cod. as i was watching the deck hand filet out the day's catch and toss the frames and innards to the waiting gulls i thought "what can i do with that giant cod head?"
so, now i have the head in my freezer. it weighs about 15 pounds and the cheeks are still intact.
does anyone have a good recipe for fish head soup? i'm thinking something with Asian flair but any advice is welcome.
thanks in advance!
the search function can be surprisingly useful ;)
Ohhhhhhh that sounds like fun- leave it right out front, standing up & send unsuspecting people into your freezer for 'ice'.
(I have nothing of value to add, I would play with it but probably not deal well with the boiling of it and the eyes.... I've watched Batali do stuff with cheeks before-he'd have good recipes if you like Italian.)
I'd kill for the brain! Could you sort of describe the size of the brain mass when you're done? I'm curious and not a little jealous.
I haven't looked through all the links goodhealthgourmet provided, but just to say that the Chinese Clay Pot Fishhead usually involves browning the fish head like you would with meat.
My roommate and I just picked up about 25 lbs of cod trimmings from the local fishmonger...
Just slapped the collar and body on the grill and tore through it - there's plenty of meat on the carcasses! Next one's getting the misoyaki treatment. LOVE Sam's split and grilled head suggestion btw.
Now we still got a ton of heads and bodies to go through....ScubaSteve, what did you end up doing with your cod head?
i did a Asian style stew using a fish stock base with ginger, lemongrass, red bean paste, star anise and a bunch of other stuff i can't remember now. once the head was done i split it and served one half in the broth and the other went under the broiler where i brushed it with a reduction of the stew liquid and some chili powders.
Upon Julia Child's recommendation to make fish stock from heads and frames, MANY years ago I got a fish head from a long-gone fish market. If memory serves, it was probably cod, and about 10#. I didn't know any particulars, so I simmered the head with onion, carrot, and celery, for however long it took for things to start falling apart. The end result was gray and semi-opaque, and didn't taste like much. I wound up picking out the hard parts and giving the rest to the cats, who ate it but not enthusiastically. I didn't remove the gills because I didn't know I was supposed to. Was this the reason, or did I do something else wrong? I haven't tried making fish stock since, but would like to.