HUNGRY GERALD

Most fish mongers throw away fish heads or sell them for pennies. A pointer from HG: Get some of the larger (non oily) fish heads like cod, halibut, sea bass or snapper. Poach in water enriched with an onion, carrot and herbs. When done dig out the cheeks. They are delicious (Proper Bostonians have been devouring cod cheeks since the Pilgrim days). Heat the cheeks gently with olive oil,garlic and parsley (the noble trio). Cook some linguini fini. Moisten slightly with some of the poaching liquid. Add the cheeks and the oil-garlic- parsley trio.   Sprinkle with some red pepper flakes and parsley.  Uncork a modest red.   Enjoy.

§ One Response to Cheapo Fish Dish

• Brian says:

  January 5, 2011 at 10:44 pm

  HG, another strange fish part Ive seen cooked up is the throat latch of a Striped Bass. Marinate it slightly and add light seasoning and cook it briefly on a grill. Delicious! Love your blog, interesting food and great New York stories!

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