What Is the Best Part of a Fish? A Guide to Enjoying Every Bite in 2024

 

Fish is enjoyed worldwide as a versatile, nutritious, and delicious source of protein. But if you’re curious, "What is the best part of a fish?" it’s a question that fish lovers often ask, and the answer can vary depending on the type of fish, preparation style, and personal taste. In this article, we’ll dive into what makes each part of a fish unique, from tender fillets to rich roe, and help you discover what is the best part of a fish for your palate.

 

What Is the Best Part of a Fish? Understanding the Basics

Before we explore what is the best part of a fish, it’s essential to know the main parts of a fish that people enjoy. Generally, the most popular parts include:

1. Fillet: The tender, boneless meat along the fish’s side.

2. Head: Packed with flavour and includes the cheeks, eyes, and brain.

3. Belly: Often richer and fattier, providing a melt-in-the-mouth experience.

4. Roe: Fish eggs, known for their unique texture and intense flavour.

5. Collar: The area near the gills, known for its tender, fatty meat.

Each of these parts has unique characteristics, and what is the best part of a fish may vary depending on the fish species and how you plan to cook it.

The Fillet: Tender and Mild

When asking "What is the best part of a fish?" for those who enjoy mild, tender flavours, the fillet often tops the list. The fillet is usually the most sought-after part because it’s boneless and easy to prepare, making it a popular choice for grilling, frying, or baking. It’s also versatile in various cuisines, taking on different flavours effortlessly.

For example, salmon fillets are known for their rich, oily texture, while cod fillets offer a leaner, flakier bite. The fillet is often considered the best part of a fish for beginners due to its simple preparation and easy-to-eat nature, free of bones or complex textures.

What Is the Best Part of a Fish? Many Say the Belly for Its Rich Flavour

Fish belly is a delicacy for those who enjoy a richer taste. Often found in species like salmon and tuna, the belly section contains higher fat content, which results in a buttery, smooth texture. When considering what is the best part of a fish, the belly is frequently chosen by food enthusiasts who enjoy sushi, as its marbling resembles that of premium beef cuts.

The belly’s higher fat also makes it ideal for grilling, as it stays moist and tender, creating a melt-in-the-mouth experience. If you’re looking for a truly luxurious experience, the belly may just be the best part of a fish for you.

Discovering the Head: An Unexpected Delight

It might surprise some people, but for many cultures, "What is the best part of a fish?" is answered with “the head.” The fish head is loaded with flavours, and many believe it holds some of the best-tasting meat. The cheeks, in particular, are prized for their tenderness and are often described as the “oyster of the sea” because of their succulent texture.

Eating fish head may seem daunting, but for those who enjoy exploring new textures and tastes, it can be one of the most rewarding parts. The head can be simmered, grilled, or made into soups, releasing deep, savoury flavours that enhance the dish. In many Asian cuisines, fish head curry and fish head soups are renowned for their richness.

What Is the Best Part of a Fish? Roe for the Adventurous Eater

Roe, or fish eggs, is a delicacy often considered the best part of a fish by those with a taste for bolder, briny flavours. Commonly found in caviar, sushi, or spread over toast, roe varies in taste and texture based on the species of fish. Salmon roe, for instance, is known for its larger, orange beads with a burst of flavour, while sturgeon roe (caviar) has a more delicate, earthy taste.

Roe is particularly prized for its unique texture—smooth, yet slightly crunchy. It’s a nutritional powerhouse, loaded with omega-3 fatty acids, making it a favourite for health-conscious foodies. If you’re looking for an adventurous and nutritious treat, roe may be the best part of a fish for you.

Exploring the Collar: A Hidden Gem

The collar, found near the fish’s gills, is often overlooked but can be the best part of a fish for those who have tasted it. With its tender, fatty meat, the collar is popular in Japanese and Korean cuisines, where it’s often grilled or broiled. This part of the fish is known for its rich flavour, similar to the belly, but with a slightly firmer texture.

Fish collar is especially beloved in dishes like hamachi kama (grilled yellowtail collar), where the skin crisps up beautifully, and the meat remains juicy. If you’re looking for a part that’s flavourful and often a bit more affordable, the collar may surprise you as the best part of a fish.

What Is the Best Part of a Fish for Health Benefits?

For those interested in "What is the best part of a fish?" from a health perspective, parts rich in omega-3 fatty acids, such as the belly, may be ideal. Omega-3s support heart health, reduce inflammation, and are essential for brain function. The fillet is also a great option, especially from lean fish like cod or haddock, as it’s high in protein and low in saturated fats.

Roe also provides a unique health boost, being high in nutrients like vitamin D, B vitamins, and antioxidants. Fish parts like the head, which are often used in soups, can be incredibly nutritious as well, offering collagen and essential minerals that are beneficial for skin and joint health.

Sustainable Choices: Making the Most of Every Part

When considering "What is the best part of a fish?", it’s worth reflecting on sustainability. Many chefs and food enthusiasts believe in using the whole fish to honour the catch and reduce waste. This approach not only supports environmental sustainability but also offers a more diverse dining experience.

Parts like the head, bones, and skin can be used to make broths, stocks, and sauces that are rich in nutrients and flavour. By utilising every part, you get a full spectrum of tastes and textures while supporting a sustainable food culture.

Preparing Fish at Home: Tips for Every Part

If you’re wondering "What is the best part of a fish?" for home cooking, it’s helpful to know how to prepare each part:

• Fillet: Best for grilling, baking, or pan-searing.
• Head: Ideal for soups, stews, or slow-cooking to release deep flavours.
• Belly: Perfect for grilling, sushi, or slow-cooking for a rich, fatty taste.
• Roe: Often enjoyed raw, cured, or spread on bread.
• Collar: Best grilled or broiled for a tender, juicy bite.

Each part offers unique flavours and culinary possibilities, so experimenting with different recipes can help you decide what is the best part of a fish for your tastes.

Conclusion: What Is the Best Part of a Fish?

In 2024, people are more adventurous than ever when exploring the culinary potential of fish. Whether you prefer the mildness of a fillet, the richness of the belly, the umami-packed head, the briny roe, or the tender collar, understanding what is the best part of a fish can add a new layer of appreciation to your dining experience.

The best part of a fish truly depends on individual preferences, the type of fish, and how you plan to prepare it. So next time you’re enjoying a meal, consider trying different parts and discovering which one resonates most with your taste buds. Whether you’re a seasoned fish lover or a curious newcomer, each bite can reveal something unique and delicious, making the journey to find the best part of a fish an adventure in itself.