Fish
Cheek
Pike cheek from the head is sweet and gelatinous—tiny yield, top flavour. Sear or braise just tender; serve as a special. Cold product sears better—pat surfaces dry and do not crowd the pan.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Fillet and portion packs of pike became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold pike whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of pike became standard supermarket seafood, including named cheek portions.