Fish Heads

[sattie]

I got this wonderful salmon head from a sushi bar that I go to. Would this be good to make fish stock? If so, what other seasonings might I use?

Any other suggestions would be nice.

Thanks in advance.

[ChefJune]

Salmon bones are not good for making stock because the fish is so oily. I didn't believe when I was told that, and tried it anyway... but never again!

[cjs]

Are the cheeks still intact????

[sattie]

I believe the cheeks are intact.

[ChefJune]

You will want to eat those!

[Gretchen]

A second for all of what ChefJune says. Ask them for snapper bones, etc. next time.

[TATTRAT]

Eat the cheeks, don't try stock. To oily(as forementioned) and way to strong.

[GB]

OK someone please explain fish cheeks to me. Is the meat just like the rest of the fish meat or it is different somehow?

[TATTRAT]

it is tender, and suculent. Prized in alot of pacific cultures. Tuna/Bonito cheeks are the most common.

[GB]

I know it is prized as one of the tastiest parts of the fish and a real treat, but what exactly is it? Is it meat just like a fillet or is it something completely different like roe or eyeballs or something other than meat?