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These cuts are often overlook but when treated right are some of the most delicious parts of the fish! I’ve got a few recipes for you to make sure they end up on the plate and not in the bin! 🎣
I scaled the fish in the @cleaver_salumi_cabinets before I hung it to dry age then prepared these cuts.
Fish Heads
Once you’ve separated the head cut down through the jaw then use a cleaver or saw to cut down through the middle to seperate the two halves.
Wings
Ensure the scales are removed and you can keep or leave the skin then just tidy them up removing any blood or membranes.
Belly
I like to skin the belly and remove the gut lining.
