Fish
Cheek
Sailfish cheek from the head is sweet and gelatinous—tiny yield, top flavour. Sear or braise just tender; serve as a special. Rest after high heat so juices redistribute before carving or plating.
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Unit
Characteristics
Preparations
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Fillet and portion packs of sailfish became standard supermarket seafood, including named cheek portions.
Coastal fisheries and markets sold sailfish whole and in pieces long before industrial freezing, including named cheek portions.
Fillet and portion packs of sailfish became standard supermarket seafood, including named cheek portions.