Fish
Cheek
Perch 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
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Fillet and portion packs of perch became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold perch whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of perch became standard supermarket seafood, including named cheek portions.