Sheepshead

Were it not for its unappealing name, sheepshead would be one of the best-liked fish in Louisiana. To that end, the authorities have applied the name “sea bream” to sheepshead, which helped a little. It’s not a new fish to our tables: I’ve found it on menus from 100 years ago. Assuming you don’t see its funny head or have to clean it (quite a job), it’s a beautiful fish—white, firm, and flavorful without being oily. The larger ones are very good on the grill or blackened. Smaller ones can be pan-sautéed or broiled to resemble redfish or drum. Never hesitate to use sheepshead for any recipe that calls for a good white fillet.