Fish
Cheek
Salmon cheek taken at head breakdown is a coin-sized muscle under the eye socket—sweet, gelatinous at the edges, and more delicate than loin. Yield is tiny; treat it as a byproduct luxury, not a bulk protein. Dust lightly with flour or potato starch for a quick pan-fry, or warm in beurre blanc. Serve two or three per person as a canapé; overcooking turns the centre rubbery within a minute.
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Unit
Characteristics
Preparations
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Head-butchery of salmon systematically reserved cheeks in kitchens that used the whole fish.
Specialty fish counters bagged salmon cheeks when whole-fish sales left enough heads to process.
Chef's tasting menus featured salmon cheek as a micro-course to showcase whole-fish butchery.