My husband π€΄π₯cooked this beautiful Sea Bream today. π
In Japan, the head and collar of the fish are considered the most flavorful parts. Simmered with ginger, soy sauce, and sugar, the aroma is just incredible! Served with freshly cooked white rice and miso soupβthis is what we call "Teishoku" (set meal) comfort at its best. ππ₯£
Does anyone else enjoy fish collar or head? It might look unique, but the taste is truly a delicacy!
by Pikopiko_director
5 Comments
Looks amazing!!! I love grilled fish collars, but Iβve not tried them simmered (and Iβve never had a fish head!)
Whatβs the strategy for eating the head? I know the cheeks are a great bite, but how do you go about it?
Looks wonderful! Iβve never thought of using lotus root in my miso soup. How long does it take to soften lotus? Or does it remain crunchy?
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Gaijin question: how do you get past the bones? Do you pick them out? Do you eat around them?
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