Summary
Connie Clarkson and Jessie explore the culinary potential of fish heads, highlighting their affordability and nutritional benefits. With prices for fish fillets soaring, they emphasize that fish heads can be a cost-effective alternative, costing around six dollars per kilogram compared to much higher prices for fillets. Clarkson shares her personal connection to fish head curry from Singapore, noting the sweet meat and high omega-3 content found in fish heads.
The duo presents a recipe for a miso snapper rice bowl, detailing the preparation steps for cooking the fish head and combining it with sautéed vegetables and a flavorful miso dressing. They encourage listeners to embrace this economical option and suggest that any fish head can work for the recipe. Clarkson also mentions organizations that help maximize the use of fish parts, promoting sustainability in cooking. The conversation concludes with a nod to the joy of learning new cooking techniques and making the most of available ingredients.
Show Notes
Hospitality legend, and manager of Auckland Council's The Kitchen Project, Connie Clarkson is with Jesse to share a recipe for miso snapper rice bowl. As summer peaks around the corner, this is one for our boaties and fisherfolk! You've GOT to love a good fish head to pile on the umami, nutrients and cut down on food waste while you are at it.
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