Fish
Cheek
Mackerel cheek from the head is sweet and gelatinous—tiny yield, top flavour. Sear or braise just tender; serve as a special. Even thickness matters more than elaborate marinades for consistent doneness.
Track this ingredient
Unit
Characteristics
Preparations
FreshSeared
Traits
From HeadRichSmallTender
History
Fillet and portion packs of mackerel became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold mackerel whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of mackerel became standard supermarket seafood, including named cheek portions.