Guest danielinbyron Posted February 10, 2007 Share Posted February 10, 2007 (edited) Just whack the head on a hotplate, the skins so thick it can burn without hurting the flesh .. then get a table spoon and dig out the cheeks ...watch the eyes don't come with it... the best.Makes it heaps easier to get the jewels out to. Edited February 10, 2007 by danielinbyron Link to comment Share on other sites More sharing options...
coollamon Posted February 11, 2007 Share Posted February 11, 2007 Probably tastes great looks grose Coollamon Link to comment Share on other sites More sharing options...
Frantic Posted February 11, 2007 Share Posted February 11, 2007 when we use to get big jewies,or any other decent fish at the restaurant i'd get someone to help me and split the head down the middle with a cleaver and mallet then whack some garlic and chilli on it and a bit of oil and then put them under a griller.great for big parrotfish,snapper and mackeral.yum. Link to comment Share on other sites More sharing options...
netic Posted February 12, 2007 Share Posted February 12, 2007 I magine it tastes good but the thought of it makes me wanna Link to comment Share on other sites More sharing options...
Guest danielinbyron Posted February 12, 2007 Share Posted February 12, 2007 Jesus guys its not that bad ... behind the eyes is the cheeks ..about two big table spoons worth of the best flesh on the fish..ya just spoon it out onto a plate, skin peels away .No brains or eyes or tongue or anything ..ya big girls blouses .. Link to comment Share on other sites More sharing options...
xceler8or Posted February 12, 2007 Share Posted February 12, 2007 Sorry but im with the other Raiders on this one - GeeeeROSS MAN! Link to comment Share on other sites More sharing options...
Guest danielinbyron Posted February 12, 2007 Share Posted February 12, 2007 city boys... Link to comment Share on other sites More sharing options...
Guest danielinbyron Posted February 12, 2007 Share Posted February 12, 2007 thanks mate ..i gotta tell ya the closest thing i can compare the cheeks of a big jew to is crab .... I guess once you see it on the plate , its different..But its always offered to the guest at the barby out of respect and courtesy and never had anyone say anything other than adiment praise. I did accidentally serve an eye up to my mates wife but once . Link to comment Share on other sites More sharing options...
Guest Jewel Posted February 12, 2007 Share Posted February 12, 2007 Im with you Daniel...... best meat on the fish!!! A good malay style fishhead curry is pretty hard to beat too. Link to comment Share on other sites More sharing options...
Frantic Posted February 12, 2007 Share Posted February 12, 2007 my boss was from portugal ,and always got me to split the heads of parrotfish eg 3 to 5kg specimens id have 5 or 6 heads all split laid out on a couple of big trays and whacked under the grillers. the cheeks and upper forehead and around the jaw are awesome,and i couldnt leave out the wings as well. Link to comment Share on other sites More sharing options...
OWZAT Posted February 12, 2007 Share Posted February 12, 2007 G`day Fellas , If you have ever Had a Snag on A barbie , then I have to tell you that , 80% of the Meat comes from the boned out cheeks and heads of the Steers at the Abattoirs. The rest is scraps from the Butchers boning and Trimmings , + the Odd bit of Offal. So A Boned out Jewie Head would make lovely Jewfish Sausages , mmmmmmmmm pass the tomato Sauce Puleeze. Mick Link to comment Share on other sites More sharing options...
Mondo Rock Posted February 16, 2007 Share Posted February 16, 2007 I'm 100% behind Dan on this one as well. The very sweetest flesh on any fish is in the cheeks, although on most smaller fish the cheeks are so small that it's hardly worth it. Dan's not recommending that you eat the head - just the beautiful flesh right behind the eyes!! I recommend that everyone give it a try next time they've fried of baked a whole fish. You'll be surprised. Link to comment Share on other sites More sharing options...
tonyt Posted February 16, 2007 Share Posted February 16, 2007 i guess you have to catch a big jew to have a taste of that meat what i believe is dont knock it till you try it Link to comment Share on other sites More sharing options...
ophet Posted April 11, 2007 Share Posted April 11, 2007 Just whack the head on a hotplate, the skins so thick it can burn without hurting the flesh .. then get a table spoon and dig out the cheeks ...watch the eyes don't come with it... the best.Makes it heaps easier to get the jewels out to. Have to agree with Dan, the cheeks are awesome, so is the meat above the head - where it joins to the spine. When we have fish head soup, the cheeks are always the first to go, followed by the eyeball and fish brains !!! Sounds grouse, but us asians eat everything !!!! Waste not, want not. Link to comment Share on other sites More sharing options...
roosterman Posted April 17, 2007 Share Posted April 17, 2007 dont you love the way it looks on the bbq.. turns most off , my included. leaves those yummy cheeks all to me .. give it a go ya chickens,i promise ya wont regret it , unless you scoop a little surprise out .. Link to comment Share on other sites More sharing options...
coastspinna Posted July 9, 2007 Share Posted July 9, 2007 dan is onto a winner here... anyone who hasn't had the pleasure of eating the cheek meat from a snapper, drummer or jew is missing out big time..... luckily all my mates are soft... i get all the cheeks mmmmmmm... if kiwis eat it its usually great -- read usually -- urchins have me beat... Link to comment Share on other sites More sharing options...
fishyfingers Posted July 11, 2007 Share Posted July 11, 2007 you guys are nuts! the cheecks and crown are like the oysters on a chicken's back .... DELISH! the crowns are ESPECIALLY nice on a big snapper YUMMMMMMMMMM !!!! Link to comment Share on other sites More sharing options...
Kiwi Dan Posted July 16, 2007 Share Posted July 16, 2007 I was against the cheeks until the waiter at a chinese restaurant put me onto them. You wont be disappointed. Link to comment Share on other sites More sharing options...
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