Posted 05 March 2012 - 10:57 AM
SMALL deep fried fish heads are good! The opercula (gill covers) come out all crispy like chips. The jawbone comes out all crunchy, and the eyes and brain come out all chewy.
I lived with a Chinese gentleman as my roommate in law school, and he and the other Chinese thought Americans were freaky about fish heads. ("It's giving me the evil eye!") I told them about that and they just laughed, then tried to scare me with some serious chinese delicacies, at the infamous Young Ho. Delicacies included: blood cake, perserved beef tendon (good!), chitlins in hot sauce, pork tripe six different ways (all tasted terrible), and bitter melon.
Chinese consider the head to be the best part of the fish, and the guest of honor is always offered it. They don't trust fish without the head. Helps to ID what kind of fish it is, so you know you're getting what your paying for. Plus, the gills (nice and red) are the tell-all for freshness.
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