Fish
Cheek
Barramundi cheek from the head is sweet and gelatinous—tiny yield, top flavour. Sear or braise just tender; serve as a special. Rest after high heat so juices redistribute before carving or plating.
Track this ingredient
Unit
Characteristics
Preparations
Butter BastedSeared
Traits
From HeadQuick CookScarceSmallSweetTender
History
Fillet and portion packs of barramundi became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold barramundi whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of barramundi became standard supermarket seafood, including named cheek portions.