Originally Posted by Mike
Well -- How did you cook it? What would you suggest to someone who got a head??
Yukihiko’s Toro Gama Zitate recipe that you posted.
This was only a 20 lb fish so it was all guestimates on times. Steamed the head on a low simmer in it 10 minutes per side, let cool in foil. Was starting to fall apart already. Indirect on a hot kettle loosely foiled about half an hour, turned halfway, basted lightly with strained sauce from steaming
Collars were the exceptional pieces, texture kind of like bbq ribs, so if cooking the whole head is daunting so miss those. The meat from the head was nice and moist and well worth keeping. Back of the head much like the loin steaks but the face and around the jaws had some really nice moist tender pieces.