Red-Cooked Fish Slices

Cheeks and Tongues

Appears in

By Ellen Schrecker

Published 1976

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Flavor: Reddish-Brown: Red-cooked

The Chinese prize the cheeks and tongues of fish. The cheeks are firm and fleshy and the tongue has an unusual texture, both crunchy and gelatinous. They are difficult to obtain separately in America except in Boston, where codfish cheeks and tongues are an inexpensive regional specialty. In the hands of a talented cook like Mrs. Chiang, these unusual pieces of fish turn into a genuine delicacy. She cooks them in a rich and spicy sa