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Fish stock with fish heads1/3/2024 ![]() Misshapen vegetables are chucked, ingredients nearing the “best before” date are binned, and leftovers are rejected rather than recycled. Far from looking stingy, there is a buzz – an admiration even – around resourceful cooking. Hugh Fearnley-Whittingstall’s recent television series, Hugh’s War On Waste, reminded us that one third of food in Britain never gets eaten. Its roots have been traced back to 18th-century coastal communities round Caithness, where it was cooked by poor fishing families who sold the best cuts, “making do” with the leftovers.īut perhaps we’re beginning to see the light. Then there’s the dreaded Hebridean dish, crappit heid, which is as unappetising as it sounds (and indeed looks): fish heads are stuffed with oats, suet, onion and pepper, then boiled in seawater. Sardine heads play a purely ornamental role in Cornwall’s stargazy pie. While the Yup’ik people in the wilds of Alaska and Siberia ferment fish heads in barrels buried in the hard earth, turning them into a delicacy known as tepa.īritish cooks are generally less enthusiastic. Fish-head soup is a national dish in Spain and fish-head curry is a Singaporean classic. The Japanese simmer, steam or roast them. Other cultures aren’t so squeamish. Eating fish heads is part of the tradition of Rosh Hashanah, Jewish new year. A cod’s head accounts for more than 20% of the total weight – one fifth of the cost that often ends up in the fishmonger’s bin. ![]() That’s a big percentage: we’re not dealing with a tiny chicken-sized head perched atop of a scrawny neck. What a waste! Remember that when you buy a whole fish, you’re paying for the head too.
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