Cornish Hake Head
Not for the faint-hearted! Try baking it with fennel, white beans and burnt garlic for a true taste of the Med! With loads of meat in the cheeks and behind the head there is a surprisingly large amount to go around but it does take some work to get it. Please be very careful of the teeth and other spiky bits. I have washed it and removed the gills but the fish still carries harmful bacteria so if you cut yourself wash the cut very well.
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