Fish Head, Dates and Sherry Vinegar


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Fish are precious and fish are rare, so when we receive a large sea bass, halibut or turbot from the coast, we never throw the head away. We have learnt over the years that it is a thing to be prized. Mostly the cheeks are the real delicacy, yet there are surprisingly delicious pickings to be had all over. Ask your fishmonger to put some heads aside for you. We deep-fry the heads because it is quick and you achieve a little bit of crunch on the skin. The alternative is to omit the flour and