Eat salmon and most people would go for the fillets. Not for me though. I know this ain’t much of a pretty sight with sharp teeth and tongue intact, but the head (yes, the H-E-A-D) is really my favored part of the entire fish. It is usually sold cut in its entirety, stretching from the snout to slightly after the gill flaps. There’s really not much flesh on the head to boast about but whatever that is on it is certainly the choicest to me. I especially love the cheeks (actually all fish cheeks) as the flesh there is the smoothest and most moist and has a melt-in-the mouth texture. So does the rest of the fatty flesh around it, certainly silkier than those on the body…. yummy!
However, as much as I like eating fish head, the eyes and the lips are a no-no for me although my eldest sister SK swears that it’s the best. Grouse? Well, like they say, “one man’s meat is another man’s poison”. A delicacy definitely not for the faint-hearted!
PAN-FRIED SALMON FISH HEAD
1 salmon fish head, halved
1/2 teaspoon honey for brushing
2 tablespoon olive oil for pan-frying
– combine well in a bowl
1 tablespoon light soya sauce
1 tablespoon mirin (cam be substituted with vinegar or lemon juice)
1 tablespoon sake (can be subsituted with cooking wine)
1 teaspoon brown sugar (or white sugar)
1/2 teaspoon grounded black pepper)
1 tablespoon olive oil
Several slices of lemon
1. Remove gills and scales from salmon head. Wash thoroughly and pat dry.
2. Rub seasoning all over fish head well and leave to marinate for 30 mins.
4. Heat 2 tablespoon olive oil in a non-stick pan. Lower heat and pan fry fish head skin side down till almost done. Brush some honey over the skin and continue to pan fry till nicely brown. Flip over and do the same for the other side. When fish head is nicely brown and entirely cooked, transfer to a serving plate.
5) Drizzle some lemon juice on fish if preferred. Garnish with cherry tomatoes and some greens. Serve immediately. (I had it with steamed rice and Kimchi)