Cheek to Tail Fishmonging

Similarly to whole hog eating (snout to tail),  fish ‘scraps’ or frames have extraordinary potential.  After the prized fillets from this 100-pound Halibut were tucked away, what would have been trash, turned out to be extremely beneficial and satisfying.  I scalped out the cheeks and pan-seared them like scallops.  I split the collar in 2 and roasted them with herbs and garlic.  The  head and bones are frozen and will take up many of my small soup pots yet yield a silky, gelatinous and flavorful fumet to put up in the freezer to use for fish soups or sauces.  One fishmonger’s ‘garbage’ is another’s treasure.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s