Fish
Cheek
Mahi Mahi cheek from the head is sweet and gelatinous—tiny yield, top flavour. Sear or braise just tender; serve as a special. Wipe pans of excess fat before deglazing if you want a bright sauce.
Track this ingredient
Unit
Characteristics
Preparations
FreshSeared
Traits
From HeadMildSmallTender
History
Fillet and portion packs of mahi-mahi became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold mahi-mahi whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of mahi-mahi became standard supermarket seafood, including named cheek portions.