It wasn’t long ago that beef cheeks and pork cheeks went from being a throw-away cut of meat to a highly sought-after delicacy served in some of the priciest restaurants. I’m willing to wager that fish cheeks will be next in line for this trend.
So why do cheeks taste so good? Whether it’s a cow or cod, the cheek muscles get a lot of exercise and they also store a lot of fat. Just as chicken leg meat has more flavor than breast meat, muscles that get exercised have more flavor. In the case of fish, the cheeks are plump and moist, with a pleasantly fibrous texture that’s a dead ringer for scallops.
Seasoned with spices and coated in a light crispy beer batter, fish cheeks make the best fish tacos! Since tacos are really about the main ingredient, I like to keep them simple. In the case of fish tacos, a small bed of shredded cabbage, big chunks of crispy fish and a spicy allioli is all it takes to make something truly spectacular. Oh, and you can’t forget the cerveza and limes!
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