Fish
Cheek
Whiting cheeks are small round muscles from the head—tender, sweet, and scarce. They cook like tiny medallions and are a cook's treat when breaking down whole fish. Sear briefly in butter or oil, or poach in light broth. Minutes of heat are enough; longer turns them tough. Season lightly and serve as a starter or garnish.
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Unit
Characteristics
Preparations
CookedFreshPreparedRoastedSimmeredStewed
Traits
CheekFull FlavourPortionPrep ReadyRichSlow CookTraditional
History
Coastal cooks portioned whiting into cheek pieces for even cooking and trade.
Filleting lines and frozen packs made cheek of whiting available inland.
Restaurants standardised specialty cheek portions of whiting for plate timing.