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I read that the best bit of fish are the cheeks. So when I cleaned the mackerel today I left the heads on. Having fried them, I had a go at, in the first place, finding the cheeks. Do mackerel have those at all? Worth eating? Or is it the cheeks of larger fish which are so marvellous, supposedly?

When I lived in Norway we used to eat Cod's Tongue. It was quite nice

paul

Since the fish I eat tends to come out of a tin, I've never seen cheeks on them... ;)

So - are you missing something?

I wouldn't worry too much about it. Cod cheeks are this year's big thing - fashionable in restaurants and TV chefs. You'd be lucky if you could buy any in supermarkets or fishmongers, I think.

I can't think of any reason why that part of a fish is any healthier - it's only muscle (or whatever the fish version is). Now the liver is a different thing, but again you'd be hard put to buy any - except in a capsule.

As mackerel aren't particularly big I would imagine finding any flesh on the cheeks would be difficult. But it certainly won't harm you, so enjoy what you find.

I love fish liver: when I buy fish, I look for it inside and usually find one. They're not large, at least not in the fish I buy! - which is as well because if they were I'd probably get more omega 3 than I could cope with.

Maybe when they say cheeks they mean butt cheeks

just a thought

doofaloofa wrote:Maybe when they say cheeks they mean butt cheeks

just a thought

Argh!

Now we need to start an anatomical discussion - where's a fish's but???

The other end to the mouth?

If you've ever cleaned one you should know, surely.

Never cleaned one, I'm afraid. They come ready cleaned in the tin... So - it's the bit in front of the tail, I suppose. Is the butt in any way defined - like, bits jutting out or so?

Sorry - I'll stop now!

I'll stick to my tins.