After filleting a fish, there’s still an incredible amount of flavorful meat left on the skeleton and head. This recipe was created to show just how delicious, affordable, and approachable whole-fish cooking can be.
Fish Frame
At my family’s market, Captain Clay and Sons Seafood Market, we sell large snapper or tilefish heads with collars and cheeks still attached for about $1 per pound, and large grouper heads for around $2 per pound. All it takes is gently steaming or simmering the skeleton, and the meat pulls right off. Steaming or simmering keeps it juicy and makes picking the meat incredibly easy.
Rest of The Fish Soup
When prepared properly, it’s comparable to lump crab meat, tender, rich, and absolutely phenomenal. It’s also the part of the fish that makes people wonder why they’ve never used it before. This soup is comfort food, sustainability, and tradition all in one bowl — and a reminder that the more of the fish we use, the less we need to take.
After filleting a fish, there’s still an incredible amount of flavorful meat left on the skeleton and head. This recipe was created to show just how delicious, affordable, and approachable whole-fish cooking can be.
