Fish
Cheek
Ray cheek from the head is sweet and gelatinous—tiny yield, top flavour. Sear or braise just tender; serve as a special. Salt early for large joints, late for delicate leaves and soft fruit.
Track this ingredient
Unit
Characteristics
Preparations
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Fillet and portion packs of ray became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold ray whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of ray became standard supermarket seafood, including named cheek portions.