Food & Wine

have a great weekend everyone! ...  

Aoki?

I’ve never had tuna cheek but have had grouper cheek/collar. As you know, definitely the sweetest and most tender part of fish. Unfortunately this area is often mishandled in filleting and discarded with the head.

How wever I always dip my thumb into the cheek oany size whole grilled fish.

....but enjoyed breaded monkfish cheeks a few days ago...a substantial starter with right amount of spongy crunchiness and flavour This was washed down with a young fruity zinfandel with just a hint of supple tannins,flushed with currants and figs on the ...  

Thanks for sharing!