For many people eating the fish head is probably unacceptable. However to many more people the Fish head is the most delicious part of the fish. In many parts of the world fish head rivals the best part of steak and the reason for that is the gelatinous fat that surrounds the fish head which gives it tons of flavor and is loaded with healthy Omega 3 fatty Acids. In addition, The stock made from fish heads are served in the most expensive of restaurants and are saved for the staff at the end of the day.
I remember my mom who happens to be Liberian asking the guy at the fish market for the heads and for a while they were giving it to her for free. Because lets face it, who eats Fish Heads. But one day she went back to pick up her fish heads that they usually throw out and to her surprise they were on display for sale, she was shocked with disbelief. But apparently unknown to her, the Fish head Business was growing in full force and while my mom had her fair share of competition, the fish market found a new way to turn a profit.
One of my favorite parts of the fish head is the actual eye. Once you get over the idea of eating an actual eye, you will taste who wonderful they taste. For some reason the eye sucks up all of the flavor of the stock and taste so wonderful. Absolutely delicious!! For this soup we used shitake mushrooms, diakon radish, bok choy, cilantro, spring onions, carrots, salt and black pepper.