What Is Your Favorite Part Of A Fish

[Soup]

I grilled fish last night and as I was explaining different parts to my kids, they asked "what is your favorite part"? I heard numerous times from cook's tour and no reservations, Anthony Bourdain talk about the collars or the cheeks. Those are good but I think the best part of any fish is the belly flap, the soft fatty underside of any fish tends to have more fat and flavor and cannot be beat for tenderness. To me (not counting flat fish), the belly area beats cheeks and collars hands down.

[Al Dente]

Fish shanks are delicious.

[xcanuck]

Fish roe. Mmmmmm.......

[Xochitl10]

Maybe it's the preparations rather than the parts, but I'm going to go with collars. I like toro well enough, but simmered yellowtail collars? So rich and satisfying.

[Poivrot Farci]

Hure de Cabillaud

Cod’s head soup (beta version).

A resourceful stew of cod collar, cheeks & tongues

supplemented by handsomely turned potatoes, turnips, leeks and shallots.

Tongues & cheeks

Cod’s head soup (2.0, special lobster edition)

Along with smoked pork jowl, lobster roe, claw scraps here and there

Some pickled Carmen peppers and fennel pollen from the garden, ubiquitous potatoes.

[Sundae in the Park]

Maybe it's the preparations rather than the parts, but I'm going to go with collars. I like toro well enough, but simmered yellowtail collars? So rich and satisfying.

Yes, including grilled preparations.

My dad favors fish heads, including the eyes, especially in an asian casserole preparation. We kind of assumed, back when we were kids, that he ate them just to gross us out, but he is still going strong! He would LOVE that cod's head soup!