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!
SS
By ScubaSteve
on Jun 21, 2009 01:55 PM
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crap! thanks for those links.
i'm actually embarrassed as i'm the one who usually touts the search-the-board thing.
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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!
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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.)
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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.
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if i can i'll post some pics this weekend.
here's the head before freezing:
http://www.flickr.com/photos/10561724...
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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.
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i have to admit...
i just love the title of this thread!!! (c;
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i was half expecting someone to ask where i bought my hats.
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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?
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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.
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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.
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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.
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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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