Fish heads and tails are squicking me out-how to use them?

[carfreemama]

I am part of a wonderful Community Supported Fisheries initiative. Each week I get one great big (3 or so pound) haddock or other ground fish. It is gutted, but that's it.

I am having a tough time cutting the heads and tails off, though this is completely hypocritical obviously. I am bordering on returning to vegetarianism, because this upsets me so much.

However, I can't waste it! I cut them off just at the fin and I can see a lot of meat up around closer to the head. I can't bring myself to dig for it. So now I have 5 fish heads and tails in my freezer. What can I do with them? I may end up giving them to someone who can deal with them. Should I make stock? This is really making me queasy. I make everything from scratch, I don't know why I'm having such a hard time with this. It may very well be a sign, but for now I want to use them!

Thanks.

[Arduinna]

I make stock with mine. Of course you can always just cook the fish whole with the heads and tails on.

[Pumpkin_Pie]

Fish tails are insanely yummy fried. They seriously taste like potato chips when they are fried up crispy. All of the fins on a fish taste delicious. As far as the heads, I would just cook the thing whole and peel the meat away from the head. The heads always squicked me out too until my neighbor from Africa fried a whole fish one day and served it to me. I was freaked out about how to eat it, but she helped me to peel the meat away from the head and it was absolutely the best fish I have ever eaten. My three year old went bonkers for it.

[carfreemama]

Okay. I think I will cook the fish whole next time. It's gutted, so do I just bake it on its side the way it is? Stuff it?

I'll make stock out of the heads I have now, though. I've saved all the bones and everything.

It's amazing fish. Hook-and-line caught by the fisherman and they get all the money!

Thanks for the advice, both of you. I know I'm lucky to have this food.

[Arduinna]

whole fish is great grilled with fresh herbs and aromatics inside the cavity. Of course frying is also wonderful as the PP mentioned.

[Pumpkin_Pie]

Yup, fried fish is my absolute favorite. Not so great for my waistline, but seriously insanely yummy. I actually convinced my neighbor to make it tonight after reading this thread. I got really brave tonight and ate the crispy gills. So crazy delicious. Seriously.

[BunnyMcFluff]

My DH makes fish head soup very often--it's delicious! He simmers the heads in a tamarind soup base with leeks, celery, onions and tomatoes. At the end he pulls the meat off the heads and discards the bones. He serves it over steamed rice with soy and chili garlic sauce. It's one of my very favorite meals!

[carfreemama]

Okay, BunnyMcFluff (my favourite user name ever, BTW), I want to make this. Anything else I need to know? Tamarind is just about my favourite thing in the whole world. What exactly is the "tamarind base?" I'll be making this tomorrow...after the fish heads thaw. How many fishheads from 3 pound fish do I need? Will the eyeballs fall out? This is my thought-from-he-double hockey sticks.

[Arduinna]

I love tamarind, that soup sounds yummy!