Can you eat fish brains

The Dietary Guidelines for Americans recommends adults consume at least 8 ounces of seafood per week. This works out to be two 4-ounce servings of fish. Oily fish such as wild salmon, albacore tuna, mackerel, herring and farmed trout are great catches with DHA to offer.

When you get cooking, think broiling or grilling — the extra fat from deep frying is counterproductive when there's lean protein on the menu. You also can select fish that have a lesser environmental impact and are lower in mercury. Sardines and wild Alaskan salmon are top choices. Meanwhile, shark and swordfish are choices to limit due to high mercury levels. Add one more plus to the fish list: lean protein.

I figured people would squirm at the prospect of consuming something that reminded them of being human. But my days of hiding the unconventional stuff I eat are over, and I urge you to give eyeballs a hearty go.

Beyond the best reason to eat fish eyes—they're delicious —Chinese folks swear by their nutritional advantages as well. The eyeball is said to stimulate brain cells and stave off memory loss, courtesy of a pair of unsaturated fatty acids called DHA and EPA. My mom, of course, fully bought into this theory: "Eat the eye and you'll be smart! Russians use fish heads—peepers and all—in a soup called ukha. Maybe they'll make you smarter. Today, if at all, fish heads are usually used in stocks and sauces.

Seafood chefs boil fish heads until the meat and bones release their flavour, before straining and discarding. They both agree that while fish heads are excellent in soups, the components that make up the head are worthy of separate attention. Many anglers have long taken cheeks and collars, which is basically the bare minimum for utilising this great resource.

Working from the front of the fish, here are some preparations to consider the next time you contemplate throwing that head in the bin. Cheeks Fish cheeks have become quite popular in recent years. The craze is warranted—cheeks are sweet, tender, and hearty. These succulent gems are found just behind and down from the eye. This part of the fish can be deceptive as the cheeks appear to be part of the bony gill plate, but a little light prodding with a knife reveals a chunk of meat that closely resembles a scallop, depending on the size of the fish.

Fish cheeks taste excellent cooked just about any way; breaded and deep-fried, pan-roasted, poached, steamed, or simply sucked straight from the cooked head. Collars The fish collar is the meat found behind the gill plate and forward of the pectoral fins. The back of the cut is wherever your fillet started. But many serious seafood lovers swear the meat and fat in the collar make it one of the most desirable cuts.

Where I live in British Columbia, locals love collars from salmon and halibut smoked , grilled, or broiled. These cuts can be marinated but are just as tasty with simple seasoning or natural smoke.

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