We buy all our fish whole and fillet them every morning in the cutting room. Fresh, perfect fish heads for making stocks, soups, broths.
By using these fish heads, no part of the fish is wasted! This elimination of food waste has nutritional, environmental and economic benefits.
On larger fish, the meat can contain several portions of edible meat. The cheeks may be particularly prized for their texture and flavor, but there is a lot of meat on the collar, head and cheeks. In the United States they tend to be used mainly for stocks.
In many island cuisines, Fish Heads are a very affordable delicacy. The meat of the cheek, the collar and the top of the head can provide edible portions for several people with a texture that is much more delicate than the filets - particularly the cheek muscles. They are used in Caribbean curries, Sardinian soups and stews, and a delicious fiery Senegalese Gumbo. They are also indispensable for a rich, gelatinous stock used in many cuisines.