Ok sooo I know I am pushing this fish head thing but I honestly think this is the best kept secret. Just thinking of all the fish heads that people throw away, in fact the day we caught these monsters people were just happy catching them and releasing them back because as they stated, big blue fish are not as good as the smaller ones and other big game fish like striper aka Rock Fish.
The nerve of these people to suggest such a thing. For those of us in the know; fish like blue fish, tuna and salmon heads possess something that is soooo exquisite and Divine and has been virtually untouched by the food market except by those of us in the "know." You might ask, "What is this secret?" Well my friends it's called the fish cheek and OMGG!! it's so unreal. For all of you New England folk and all the way down to the Jawsy shore who have access to monster blues in the surf you will want to smack yourself for throwing the demons back into the sea or even filleting these guys and throwing the heads away. I know, I know, eating heads is not the most desirable meal, but it all depends on who shows up for dinner. When we caught these guys I caught three huge monsters, they averaged around 20 lbs plus a piece. My cousin caught an additional 2 and at the end of the day I made a deal with him to give him the whole fish minus the heads if he would just give me the heads. To a normal person like my cuz that was a great deal. But to someone like my in laws who just visited us from Japan a few weeks ago, I would have came across as a con artist trying to keep the best part for myself. Come to think about it thats exactly what I did with my cousin; but hell he doesn't care about heads. At the end of the day we were both happy. And short of dragging a mammoth leg into my den to please my wife with, she was extremely happy with the heads. (For someone just reading this snippet it sounds like we are a bunch of cannibals) The above photos are showing the technique for using parchment paper to grill fish on the stove. All was needed was a sharp knife to cut the huge heads in half; Moderate sea salt and crushed black pepper, wrapped in a paper towel for a day or two and then grilled with parchment paper on medium heat, skin side down until brown and crisp and flip over. After it was all said and done. Served on a bed of rice, garnished with some fresh cut veggies and Bon appetit!!!! Sorry no end photos, I dropped the ball on that one. It smelt so great and my wife and I just started to dig in and half way through I remembered to take a photo. Wooooopsss;)