Nowadays you can get sashimi and sushi just about everywhere as folk all over have fallen in love with the deliciousness of the fresh raw fish that Japanese cuisine has introduced to the world. Twenty years ago I'll bet most of these people could never have imagined themselves eating and loving raw fish!
One of the unexpected benefits for seafood lovers such as ourselves is the fact that supermarkets that produce sashimi and sushi for sale are left with very very fresh fish heads. And they put these out for sale at very reasonable prices! Whoppee yeah! Well as least for fish head lovers. For those of us in the know, fish head is deliriously delicious, amirite? Fat and fatty meat and cheek meat (yum!) and soft cartilage, crispy skin... Oh yeah...seriously yummy. The only thing I draw the line at is the eyes (which some folk adore.) No fish eyes for me, well, at least no more fish eyes, not after my 媽媽 tricked a dumb 7 year old me into eating fish eyes cuz "it would make me smarter." Or was it "make my eyes prettier"? Ummm...note to 媽媽...didn't work on both counts...
But I digress. Back to super fresh off the hook fish heads. Available at my nearby supermarket! What to do with such a treat? Fish head's usually done up in a curry, like in Singapore and Malaysia. Or perhaps in a braise. However, being lazy fish lover types, here my 老公's Salt Baked Fish Head 鹽焗魚頭, the sublimely perfect, wonderously yummilicious and truly the easiest way to cook a fish head!