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What's your latest food project?

So, I've got this Cod's head...

ScubaSteve Jun 21, 2009 01:55 PM

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!

  1. goodhealthgourmet Jun 21, 2009 02:08 PM


    the search function can be surprisingly useful ;)

    2 Replies
    1. re: goodhealthgourmet
      ScubaSteve Jun 21, 2009 02:59 PM

      crap! thanks for those links.
      i'm actually embarrassed as i'm the one who usually touts the search-the-board thing.

      1. re: ScubaSteve
        goodhealthgourmet Jun 21, 2009 04:48 PM

        it's ok, even i did it once a couple of months ago, and i still cringe when i think about it ;)

        oh, and for the record, you are one lucky hound. cod cheeks...yum!

    2. Boccone Dolce Jun 21, 2009 02:38 PM

      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.)

      1. h
        HLing Jun 21, 2009 07:03 PM

        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.

        1 Reply
        1. re: HLing
          ScubaSteve Jun 22, 2009 06:35 AM

          if i can i'll post some pics this weekend.

          here's the head before freezing:

        2. Sam Fujisaka Jun 22, 2009 11:11 AM

          I'd cut and split down the center and broil with just some salt added. Eat using chopsticks; serve with hot rice and a spicy dipping sauce. Use the bones for stock.

          1. raygunclan Jun 23, 2009 11:08 AM

            i have to admit...
            i just love the title of this thread!!! (c;

            1 Reply
            1. re: raygunclan
              ScubaSteve Jun 23, 2009 11:32 AM

              i was half expecting someone to ask where i bought my hats.

            2. j
              joonjoon Mar 24, 2010 01:12 PM

              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?

              2 Replies
              1. re: joonjoon
                ScubaSteve Mar 24, 2010 01:56 PM

                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.

                1. re: joonjoon
                  Sam Fujisaka Mar 24, 2010 02:04 PM

                  jj & SS, we may be spreading the word about a good thing: split broiled heads! I forgot to add cold beer to go along with the fish and rice.

                2. greygarious Mar 24, 2010 02:56 PM

                  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.

                  1 Reply
                  1. re: greygarious
                    Sam Fujisaka Mar 24, 2010 03:36 PM

                    You need to simmer the heads and frames - and some carrots, celery and aromatics - at a very low simmer and for not more than 40 minutes. I use chachama - an Amazon fish good for lots of collagen and a thick gelatinous stock. No gills, no fins!

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