Several days ago, I came into possession of a large, red snapper head. I
purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
at Bellaire and Boone in Houston). They cleaned and scaled it, but the head
was left on. I have seen customers at the fish counter of this market
purchasing ONLY the head. These people are clearly affluent and are not
looking for cheap eats. I watched the price on the scales and noticed that
they are paying as much for the head as they would for the body. I know
they have something in mind . . . and . . . having been exposed to some of
the stuff they prepare and eat . . . am inclined to think that whatever they
are doing with the head must result in something pretty damned good. I
would like to get past my own personal cultural hangup and see what I can do
with this thing. Anyone on this NG have any personal experience with the
extreme front end of a fish?

Bubba wrote:
>
> Several days ago, I came into possession of a large, red snapper head. I
> purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
> at Bellaire and Boone in Houston). They cleaned and scaled it, but the head
> was left on. I have seen customers at the fish counter of this market
> purchasing ONLY the head. These people are clearly affluent and are not
> looking for cheap eats. I watched the price on the scales and noticed that
> they are paying as much for the head as they would for the body. I know
> they have something in mind . . . and . . . having been exposed to some of
> the stuff they prepare and eat . . . am inclined to think that whatever they
> are doing with the head must result in something pretty damned good. I
> would like to get past my own personal cultural hangup and see what I can do
> with this thing. Anyone on this NG have any personal experience with the
> extreme front end of a fish?

Sorry I can't help, but did you ask the folks at the fish counter?
Perhaps they have some suggestions that would work? Or maybe ask the
customer(s) who bought only the fish-heads and they might share with you
what they do? When all else fails, ask here <G>.

Sky, who's ducking

P.S. Years ago, I lived close to Bellaire & Hwy 6 (and Fondren too)

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

"Bubba" > wrote in message
. ..
>
>
> Several days ago, I came into possession of a large, red snapper head. I
> purchased a whole red snapper at a local Asian market (Hong Kong
> Supermarket at Bellaire and Boone in Houston). They cleaned and scaled
> it, but the head was left on. I have seen customers at the fish counter
> of this market purchasing ONLY the head. These people are clearly
> affluent and are not looking for cheap eats. I watched the price on the
> scales and noticed that they are paying as much for the head as they would
> for the body. I know they have something in mind . . . and . . . having
> been exposed to some of the stuff they prepare and eat . . . am inclined
> to think that whatever they are doing with the head must result in
> something pretty damned good. I would like to get past my own personal
> cultural hangup and see what I can do with this thing. Anyone on this NG
> have any personal experience with the extreme front end of a fish?
>
>


Make fish stock, and use it for seafood chowder. Google for methods.

On Sun, 13 Jan 2008 16:26:04 -0600, "Bubba" >
wrote:

Anyone on this NG have any personal experience with the
>extreme front end of a fish?
>

I know that these are often used to make a fish fumet/stock. And I
just read on one of the eGullet food blogs of someone who make a fish
soup out of them.

I haven't done this myself..but I also know that if I wanted to make
a fish stock, I probably would get the fish heads/ends for it.

Christine

On Sun, 13 Jan 2008 16:26:04 -0600, "Bubba" >

> Anyone on this NG have any personal experience with the
> extreme front end of a fish?

"It's a-Moray...."

S.

Bubba > wrote:

> Anyone on this NG have any personal experience with the
> extreme front end of a fish?

The Vietnamese canh chua dau cá (sour and spicy fish head soup) can be
very good. The recipe at
<http://www.fodgycakes.com/ilikepie/2006/03/seafood-seven-ways.html> is
nice.

Victor

One time on Usenet, (Steve Pope) said:
> On Sun, 13 Jan 2008 16:26:04 -0600, "Bubba" >
>
> > Anyone on this NG have any personal experience with the
> > extreme front end of a fish?
>
> "It's a-Moray...."

Now you know someone will carp about your non-answer...

--
Jani in WA

Bubba wrote:
> Several days ago, I came into possession of a large, red snapper head. I
> purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
> at Bellaire and Boone in Houston). They cleaned and scaled it, but the head
> was left on. I have seen customers at the fish counter of this market
> purchasing ONLY the head. These people are clearly affluent and are not
> looking for cheap eats. I watched the price on the scales and noticed that
> they are paying as much for the head as they would for the body. I know
> they have something in mind . . . and . . . having been exposed to some of
> the stuff they prepare and eat . . . am inclined to think that whatever they
> are doing with the head must result in something pretty damned good. I
> would like to get past my own personal cultural hangup and see what I can do
> with this thing. Anyone on this NG have any personal experience with the
> extreme front end of a fish?
>
>


Seafood stock?

gloria p

Fish heads, fish heads, rolypoly fish heads.
Fish heads, fish heads, eat 'em up, yum!

On Sun, 13 Jan 2008 16:26:04 -0600, "Bubba" >
wrote:

>
>
>Several days ago, I came into possession of a large, red snapper head. I
>purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
>at Bellaire and Boone in Houston). They cleaned and scaled it, but the head
>was left on. I have seen customers at the fish counter of this market
>purchasing ONLY the head. These people are clearly affluent and are not
>looking for cheap eats. I watched the price on the scales and noticed that
>they are paying as much for the head as they would for the body. I know
>they have something in mind . . . and . . . having been exposed to some of
>the stuff they prepare and eat . . . am inclined to think that whatever they
>are doing with the head must result in something pretty damned good. I
>would like to get past my own personal cultural hangup and see what I can do
>with this thing. Anyone on this NG have any personal experience with the
>extreme front end of a fish?
>

Me..Me... I've cooked fish heads. Treat them like you would the rest
of the fish.
I marinate them (I usually use salmon) in soy sauce with some garlic
and ginger and a little olive oil. Any spice you would usually use on
the rest of the fish use on the fish head then bake as you would the
body.
The collar and cheek meat is especially delicious.

koko
---
http://www.kokoscorner.typepad.com
updated 1/13

"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun 13 Jan 2008 03:26:04p, Bubba told us...

>
>
> Several days ago, I came into possession of a large, red snapper head.
> I purchased a whole red snapper at a local Asian market (Hong Kong
> Supermarket at Bellaire and Boone in Houston). They cleaned and scaled
> it, but the head was left on. I have seen customers at the fish counter
> of this market purchasing ONLY the head. These people are clearly
> affluent and are not looking for cheap eats. I watched the price on the
> scales and noticed that they are paying as much for the head as they
> would for the body. I know they have something in mind . . . and . . .
> having been exposed to some of the stuff they prepare and eat . . . am
> inclined to think that whatever they are doing with the head must result
> in something pretty damned good. I would like to get past my own
> personal cultural hangup and see what I can do with this thing. Anyone
> on this NG have any personal experience with the extreme front end of a
> fish?
>
>
>

I've not tried this recipe, but it is an authentic Chinese recipe from a
Chinese cookbook written in China and translated...

Chinese Recipe : Fish Head, Tofu and Mushrooms

1 big fish head
2 slabs tofu
151g mushrooms
19g vermicelli
151g lean pork
Napa cabbage (as desired; approximately 2 cups).

Chop big fish head (salmon, tuna, or carp preferred) into 4 to 6 chunks,
remove gills. Wash and set aside.

Wash lean pork and tofu. Dice or cut into slices. Cut Napa cabbage into
shreds. Soak vermicelli till soft. Slit open the sides of mushrooms.
Sauté 2 slices of ginger with oil on wok. Put in fish head to fry until
slightly browned. Add in appropriate amount of water right away. Boil at
high heat for 10 minutes.

Add in tofu, mushrooms, vermicelli, lean pork, and Napa cabbage and boil
for 10 minutes. Add salt to taste.

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/13(XIII)/08(MMVIII)
*******************************************
Where there's a will, there's an
inheritance tax.
*******************************************

Bubba wrote:

> Several days ago, I came into possession of a large, red snapper head. I
> purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
> at Bellaire and Boone in Houston). They cleaned and scaled it, but the head
> was left on. I have seen customers at the fish counter of this market
> purchasing ONLY the head. These people are clearly affluent and are not
> looking for cheap eats. I watched the price on the scales and noticed that
> they are paying as much for the head as they would for the body. I know
> they have something in mind . . . and . . . having been exposed to some of
> the stuff they prepare and eat . . . am inclined to think that whatever they
> are doing with the head must result in something pretty damned good. I
> would like to get past my own personal cultural hangup and see what I can do
> with this thing. Anyone on this NG have any personal experience with the
> extreme front end of a fish?

Fish heads, fish heads,
Roley poley fish heads!
Fish heads, fish heads,
Eat em' up, Yum!

<Sorry, couldn't help myself>

The meat from the cheeks is supposed to be really good.

On Sun 13 Jan 2008 09:45:38p, Kathleen told us...

> Bubba wrote:
>
>> Several days ago, I came into possession of a large, red snapper head.
>> I purchased a whole red snapper at a local Asian market (Hong Kong
>> Supermarket at Bellaire and Boone in Houston). They cleaned and scaled
>> it, but the head was left on. I have seen customers at the fish
>> counter of this market purchasing ONLY the head. These people are
>> clearly affluent and are not looking for cheap eats. I watched the
>> price on the scales and noticed that they are paying as much for the
>> head as they would for the body. I know they have something in mind .
>> . . and . . . having been exposed to some of the stuff they prepare and
>> eat . . . am inclined to think that whatever they are doing with the
>> head must result in something pretty damned good. I would like to get
>> past my own personal cultural hangup and see what I can do with this
>> thing. Anyone on this NG have any personal experience with the
>> extreme front end of a fish?
>
> Fish heads, fish heads,
> Roley poley fish heads!
> Fish heads, fish heads,
> Eat em' up, Yum!
>
> <Sorry, couldn't help myself>
>
> The meat from the cheeks is supposed to be really good.
>
>

Funny, I nevert thought of fish as having cheeks. :-)

--
Wayne Boatwright

*******************************************
Date: Sunday, 01(I)/13(XIII)/08(MMVIII)
*******************************************
Shell to DOS...come in, DOS...do you
read...over?
*******************************************

Bubba wrote:
>
> Several days ago, I came into possession of a large, red snapper head. I
> purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
> at Bellaire and Boone in Houston). They cleaned and scaled it, but the head
> was left on. I have seen customers at the fish counter of this market
> purchasing ONLY the head. These people are clearly affluent and are not
> looking for cheap eats. I watched the price on the scales and noticed that
> they are paying as much for the head as they would for the body. I know
> they have something in mind . . . and . . . having been exposed to some of
> the stuff they prepare and eat . . . am inclined to think that whatever they
> are doing with the head must result in something pretty damned good. I
> would like to get past my own personal cultural hangup and see what I can do
> with this thing. Anyone on this NG have any personal experience with the
> extreme front end of a fish?

Have bought fish heads before at my local market in London. There are
Asian soups to be made from them and Bengali curries. Fish cheeks are
often considered the best part of a steamed fish. Of course used to make
stocks etc in most cuisines. Plenty of recipes on the Net.

Just remember to remove the fish eyes before cooking...

Sqwertz > wrote:

>On Sun, 13 Jan 2008 22:18:52 -0700, Arri London wrote:

>> Just remember to remove the fish eyes before cooking...

>I've never heard this before. Why remove them before cooking?
>So you can eat them raw? ;-)

I used to use trout heads for hot-and-sour soup stock.
Never removed the eyes, just boiled the whole thing.
I suppose it even had salivary glands and lymph nodes
in it.

Steve

"Bubba" > wrote in message

Anyone on this NG have any personal experience with the
> extreme front end of a fish?

Yes, they make superb fish soup.

Sqwertz wrote:
>
> On Sun, 13 Jan 2008 22:18:52 -0700, Arri London wrote:
>
> > Just remember to remove the fish eyes before cooking...
>
> I've never heard this before. Why remove them before cooking?
> So you can eat them raw? ;-)
>
> -sw

LOL do you really want your soup/stew/curry looking at you reproachfully
as you eat? Once was enough for me :P

In article > , Wayne Boatwright > wrote:
>On Sun 13 Jan 2008 09:45:38p, Kathleen told us...
[snip]
>>
>> The meat from the cheeks is supposed to be really good.
>
>Funny, I nevert thought of fish as having cheeks. :-)

There was a bloke here in Oz running a fishing show on TV some years
ago. I gather his main claim to fame was that he would kiss the
bloody fish he caught before letting them go again. But I don't think
he just kissed them on the cheek!


Cheers, Phred.

--
LID

On Tue, 15 Jan 2008 00:20:40 -0600, Sqwertz >
wrote:

>On Mon, 14 Jan 2008 22:44:47 -0700, Arri London wrote:
>
>> Sqwertz wrote:
>>>
>>> On Sun, 13 Jan 2008 22:18:52 -0700, Arri London wrote:
>>>
>>>> Just remember to remove the fish eyes before cooking...
>>>
>>> I've never heard this before. Why remove them before cooking?
>>> So you can eat them raw? ;-)
>>
>> LOL do you really want your soup/stew/curry looking at you reproachfully
>> as you eat? Once was enough for me :P
>
>It's kinda a tossup for me: Empty skeletal eye sockets or
>cloudy, shriveled eyes. Chinese keep them in there. They're
>easier to remove once cooked, anyway ;-)
>
>-sw

i thought the eyes were a delicacy? a morsel saved for the honored
guest. maybe not for soup, but a whole, deep-fried (etc.) fish.

not to mention a test of your chopsticking skills.

your pal,
blake

On Tue, 15 Jan 2008 14:03:56 GMT, (Phred)
wrote:

>In article > , Wayne Boatwright > wrote:
>>On Sun 13 Jan 2008 09:45:38p, Kathleen told us...
>[snip]
>>>
>>> The meat from the cheeks is supposed to be really good.
>>
>>Funny, I nevert thought of fish as having cheeks. :-)
>
>There was a bloke here in Oz running a fishing show on TV some years
>ago. I gather his main claim to fame was that he would kiss the
>bloody fish he caught before letting them go again. But I don't think
>he just kissed them on the cheek!
>
>
>Cheers, Phred.

on australian t.v. they show oral sex with fish? man, you're way
ahead of the u.s. we don't even get to see people.

your pal,
troy

On Tue 15 Jan 2008 11:14:14a, blake murphy told us...

> On Tue, 15 Jan 2008 14:03:56 GMT, (Phred)
> wrote:
>
>>In article > , Wayne
>>Boatwright > wrote:
>>>On Sun 13 Jan 2008 09:45:38p, Kathleen told us...
>>[snip]
>>>>
>>>> The meat from the cheeks is supposed to be really good.
>>>
>>>Funny, I nevert thought of fish as having cheeks. :-)
>>
>>There was a bloke here in Oz running a fishing show on TV some years
>>ago. I gather his main claim to fame was that he would kiss the
>>bloody fish he caught before letting them go again. But I don't think
>>he just kissed them on the cheek!
>>
>>
>>Cheers, Phred.
>
> on australian t.v. they show oral sex with fish? man, you're way
> ahead of the u.s. we don't even get to see people.
>
> your pal,
> troy
>

Beastiality down under!

--
Wayne Boatwright

*******************************************
Date: Tuesday, 01(I)/15(XV)/08(MMVIII)
*******************************************
If idiots could fly, this would be an
airport.
*******************************************

On Jan 13, 4:26�pm, "Bubba" > wrote:
> Several days ago, I came into possession of a large, red snapper head. �I
> purchased a whole red snapper at a local Asian market (Hong Kong Supermarket
> at Bellaire and Boone in Houston). �They cleaned and scaled it, but the head
> was left on. �I have seen customers at the fish counter of this market
> purchasing ONLY the head. �These people are clearly affluent and are not
> looking for cheap eats. �I watched the price on the scales and noticed that
> they are paying as much for the head as they would for the body. � I know
> they have something in mind . . . and . . . having been exposed to some of
> the stuff they prepare and eat . . . am inclined to think that whatever they
> are doing with the head must result in something pretty damned good. � I
> would like to get past my own personal cultural hangup and see what I can do
> with this thing. � Anyone on this NG have any personal experience with the
> extreme front end of a fish?

This brings back an unpleasant memory. I was taking a class in French
Cooking.One of the dishes was a soup... the whole fish heads were put
into a food mill, and ground up, eyes etc included. I do not remember
the recipe for the soup and truthfully I don't think I even tried it.

I can eat almost anything, but the thought of what all was in that
soup ruined my appetite.

Rosie

Sqwertz wrote:
>
> On Mon, 14 Jan 2008 22:44:47 -0700, Arri London wrote:
>
> > Sqwertz wrote:
> >>
> >> On Sun, 13 Jan 2008 22:18:52 -0700, Arri London wrote:
> >>
> >>> Just remember to remove the fish eyes before cooking...
> >>
> >> I've never heard this before. Why remove them before cooking?
> >> So you can eat them raw? ;-)
> >
> > LOL do you really want your soup/stew/curry looking at you reproachfully
> > as you eat? Once was enough for me :P
>
> It's kinda a tossup for me: Empty skeletal eye sockets or
> cloudy, shriveled eyes. Chinese keep them in there. They're
> easier to remove once cooked, anyway ;-)
>
> -sw

LOL that's true of course, but they can fall out which is what happened
to me. Spooned up some soup and there was an eye in it! Have eaten many
a steamed fish in Chinese restaurants that was staring at me. Tasted
good anyway.

blake murphy wrote:
>
> On Tue, 15 Jan 2008 00:20:40 -0600, Sqwertz >
> wrote:
>
> >On Mon, 14 Jan 2008 22:44:47 -0700, Arri London wrote:
> >
> >> Sqwertz wrote:
> >>>
> >>> On Sun, 13 Jan 2008 22:18:52 -0700, Arri London wrote:
> >>>
> >>>> Just remember to remove the fish eyes before cooking...
> >>>
> >>> I've never heard this before. Why remove them before cooking?
> >>> So you can eat them raw? ;-)
> >>
> >> LOL do you really want your soup/stew/curry looking at you reproachfully
> >> as you eat? Once was enough for me :P
> >
> >It's kinda a tossup for me: Empty skeletal eye sockets or
> >cloudy, shriveled eyes. Chinese keep them in there. They're
> >easier to remove once cooked, anyway ;-)
> >
> >-sw
>
> i thought the eyes were a delicacy? a morsel saved for the honored
> guest. maybe not for soup, but a whole, deep-fried (etc.) fish.
>
> not to mention a test of your chopsticking skills.
>
> your pal,
> blake

If that's true, then I wasn't an honoured enough guest LOL. Was offered
the fish cheeks more than once, but never the eyes. The people I ate
with on those occasions knew I would have eaten them if presented with
them. Hey I can pick up one grain of rice with chopsticks; fish eyes
(piscine or tapiocoid) aren't a problem.